German Chocolate Thumbprint Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View 2 mins Prepare the Topping: In a heavy 2-quart saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla, and beaten egg yolks. Blend well until fully combined. (Prep time: 2 minutes)

Recipe View 13 mins Cook the Topping: Cook over medium heat, stirring frequently, for 10 to 13 minutes, or until the mixture has thickened and is bubbly. The consistency should be similar to a thick caramel. (Cook time: 10-13 minutes)

Recipe View 40 mins Add Coconut and Pecans: Stir in the flaked coconut and chopped pecans. Remove from heat and allow the mixture to cool to room temperature. (Cooling time: 30-45 minutes)

Recipe View 5 mins Prepare the Cookie Dough: Reserve 1 1/4 cups of the topping mixture and set aside for filling the thumbprints. In a large bowl, combine the German chocolate cake mix, melted butter, and the remaining topping mixture. Stir by hand until the mixture is thoroughly moistened and forms a soft dough. (Prep time: 5 minutes)

Recipe View 18 mins Shape and Fill the Cookies: Shape the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Using your thumb or the back of a small spoon, make an indentation in the center of each ball. Fill each indentation with 1/2 teaspoon of the reserved topping. (Prep time: 15-20 minutes)

Recipe View 13 mins Bake: Bake in the preheated oven for 10 to 13 minutes, or until the edges of the cookies are set and the bottoms are lightly golden brown. (Bake time: 10-13 minutes)

Recipe View 35 mins Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (Cooling time: 30 minutes)