German Chocolate Thumbprint Cookies

• 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

1. In heavy 2-quart saucepan, combine the first 5 ingredients; blend well.
2. Cook over medium heat for 10 to 13 minutes, or until thick and bubbly, stirring constantly.
3. Stir in coconut and pecans. Remove from heat; cool.
4. Reserve 1 1/4 cups of topping mixture; set aside.
5. In large bowl, combine cookie ingredients and remaining topping mixture.
6. Stir by hand until thoroughly moistened.
7. Heat oven to 350u0b0.
8. Shape mixture into balls.
9. Place 2 inches apart on ungreased cookie sheet.
10. Make indentations in balls; fill with topping mixture.

sugar, milk, butter, vanilla, eggs, flaked coconut, pecans, chocolate cake, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330889 (may not work)