German Chocolate Thumbprint Cookies |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 60 |
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I love anything with the German chocolate combination of chocolate, pecans and coconut. The taste is most often associated with cakeâuntil now! âKathleen Morrow, Hubbard, Ohio Ingredients:
1 cup sugar |
1 cup evaporated milk |
1/2 cup butter, cubed |
3 egg yolks |
1-1/2 cups flaked coconut |
1-1/2 cups chopped pecans |
1 teaspoon vanilla extract |
1 package german chocolate cake mix (regular size) |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup butter, melted |
Directions:
1. In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1-1/4 cups for topping.
2. In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.
3. Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with a teaspoonful of reserved topping.
4. Bake at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
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