German Chocolate Thumbprint Cookies - cooking recipe

Ingredients

1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 tsp. vanilla
3 eggs, beaten yolks
1 1/2 c. flaked coconut
1 1/2 c. pecans, chopped
1 pkg. German chocolate cake mix
1/3 c. butter, melted

Preparation

In heavy 2-quart saucepan, combine the first 5 ingredients; blend well.
Cook over medium heat for 10 to 13 minutes, or until thick and bubbly, stirring constantly.
Stir in coconut and pecans. Remove from heat; cool.
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 350\u00b0.
Shape mixture into balls.
Place 2 inches apart on ungreased cookie sheet.
Make indentations in balls; fill with topping mixture.