Recipe - German Chocolate Thumbprint Cookies

TOPPING
1 cup Sugar
1 cup Evaporated milk
One half cup Butter or margarine, soft
1 teaspoon Vanilla
3 Egg yolks, beaten
1 One half cup Coconut, flaked
1 One half cup Pecans, chopped
COOKIES
1 pack Pillsbury Plus German,
Chocolate Cake Mix
1/3 cup Butter or margarine, melted

In heavy 2quart saucepan, combine sugar, milk, One half cup butter,
vanilla and egg yolks; blend well. Cook over medium heat for 1013
minutes or until thickened and bubbly, stirring frequently. Stir in
coconut and pecans. Remove from heat. Cool to room temperature.
Reserve 1 One fourth 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 350F. Shape dough into
1inch balls. Place 2 inches apart on ungreased cookie sheets. With
thumb, make an indentation in center of each ball. Fill each
indentation with rounded One half teaspoonful of reserved 1 One fourth cups
topping. Bake for 1013 minutes or until set. Cool 5 minutes; remove
from cookie sheets. Cool completely.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip