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German Chocolate Cookies
Ingredients
Topping: 1 cup sugar 1 cup evap. milk 1/2 cup unsalted butter/margarine softened 1 teaspoon vanilla 3 egg yolks, beaten 1 1/2 cups coconut 1 1/2 cups chopped pecans Cookies: 1 pkg. Pillsbury Moist Supreme German Chocolate cake mix 1/3 cup unsalted butter/margarine melted
Directions
1. In heavy 2 qt. saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Remove from heat. Stir in coconut and pecans. Cool 1 hour or until room temp. 2. Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture. With spoon, stir until thoroughly moistened. Cover with plastic wrap; refrigerate 30 minutes for easier handling. 3. Heat over to 350. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make an indention in center of each ball. Fill each indention with rounded 1/2 teaspoon reserved topping. 4. Bake at 350 for 10 to 13 minutes
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