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German Chocolate Thumbprint Cookies

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  • 1 c Sugar
  • 1 c Evaporated milk
  • 1/2 c Butter or margarine, soft
  • 1 ts Vanilla
  • 3 Egg yolks, beaten
  • 1 1/2 c Coconut, flaked
  • 1 1/2 c Pecans, chopped
  • 1 pk Pillsbury Plus German,
  • Chocolate Cake Mix
  • 1/3 c Butter or margarine, melted


In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10-13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 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 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.