Recipe: German Chocolate Thumbprint Cookies

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German Chocolate Thumbprint Cookies

1 topping
1 c sugar
1 c evaporated milk
1/2 c butter or margarine, soft
1 ts vanilla
3 egg yolks, beaten
1 1/2 c coconut, flaked
1 1/2 c pecans, chopped
1 cookies
1 pk pillsbury plus german,
1 chocolate cake mix
1/3 c butter or margarine, melted

In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10-13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Heat oven to 350F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.