I love anything with the combination of German chocolate, pecans and coconut. The taste is most often associated with cake . . .until now!
—KATHLEEN MORROW HUBBARD, OH
PREP: 45 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 5 DOZEN
1cup sugar
1cup evaporated milk
1/2cup butter, cubed
3egg yolks
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1teaspoon vanilla extract
1package German chocolate cake mix (regular size)
1/2cup all-purpose flour
1/3cup butter, melted
1. In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1 1/4 cups for topping.
2. In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.
3. Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with a teaspoonful of reserved topping.
4. Bake cookies at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container.