Topping:
1 c. sugar
1 c. evaporated milk
1/2 c. butter, softened
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 c. flaked coconut
1 1/2 c. chopped pecans
Cookies:
1 pkg. Pillsbury Plus German Chococlate Cake Mix
1/3 c. butter, melted
In heavy 2 quart saucepan, combine sugar, milk, 1/2 c. butter, vanilla & egg yolks
blend well. Cook over medium heat for 10-13 minutes or until thickened & bubbly, stirring frequently. Stir in coconut & pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 c. of topping mixture
set aside. In large bowl, combine cookie ingredients & remaining topping mixture
stir by hand until thoroughly moistened. Heat oven to 350. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentations with rounded 1/2 tsp. of reserved topping. Bake 10-13 minutes. Cool 5 minutes before removing from cookie sheet. Bakes about 5 dozen.
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