Ingredients
1 cup sugar1 cup evaporated milk1/2 cup butter, cubed3 large egg yolks1-1/2 cups sweetened shredded coconut1-1/2 cups chopped pecans1 teaspoon vanilla extract1 package German chocolate cake mix (regular size)1/2 cup all-purpose flour1/3 cup butter, melted
Preparation
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.
In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.
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.
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.
