German Chocolate Thumbprint Cookies
Source: Brad Herald, 11/3/94
Makes 4 to 5 dozen cookies

TOPPING
1 cup sugar
1 cup evaporated milk
1/2 cup unsalted butter; or margarine, softened
1 tsp vanilla extract
3 egg yolks; beaten
1 1/2 cups flaked coconut
1 1/2 cups pecans; chopped

COOKIES
1 pkg pudding included German chocolate cake mix
1/3 cup unsalted butter; or margarine, melted

Note - these cookies are somewhat fragile. Fifteen minutes before baking, preheat oven to 350F.

Topping
In a heavy 2-qt. saucepan, combine sugar, milk, 1/2 cup butter, vanilla, and egg yolks; blend well. Cook over med. heat 10-13 minutes, or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temp. Reserve 1.1/4 cups of topping mixture; set aside.

Cookies
In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased baking sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoon of reserved topping. Bake in center of oven 11-14 minutes or until set. Cool 5 minutes, remove from baking sheets. Cool completely.