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German Chocolate Thumbprint Cookies Recipe

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This recipe for German Chocolate Thumbprint Cookies is from Becherer Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup sugar
1 cup evaporated milk
1/2 c butter, cubed
3 egg yolks
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 tsp vanilla extract
1 pkg. German Chocolate cake mix
1/2 cup flour
1/3 cup butter, melted

Combine sugar,milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from heat. Stir in the coconut, pecans and vanilla. Set aside 1 1/4 cups for topping.

Combine cake mix, flour, melted butter and remaining coconut mixture in a large bowl. Cover and refrigerate for at least 1 hour.

Shape dough into 1-inch 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.

Bake 350. For 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in airtight container.




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