German Chocolate Thumbprint Cookies


1 cup sugar
1 cup evaporated milk
1/2 cup softened margarine
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 Chocolate Cake Mix
1/3 cup melted margarine


In a heavy 2-quart saucepan, combine sugar, milk, margarine, 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 and set aside. In a large bowl, combine cookie
ingredients and remaining
topping mixture; stir by hand until thoroughly moistened.
Heat oven to 350 degrees F. 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 of topping.


Bake at 350 degrees for 10-13 minutes or until set. Cool for 5
minutes.
Remove from cookie sheets. Cool completely.
Makes approximately 5 dozen cookies






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