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German Chocolate Thumbprint Cookies
German Chocolate Thumbprint Cookies
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Prep Time:
15 minutes
Cook Time:
26 minutes
Total Time:
46 minutes
Chewy chocolate cookies with decadent German chocolate icing, perfect for freezing. Skip the canned frosting for best results.
Ingredients:
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 0.5 cup butter
  • 3 egg yolks, beaten
  • 1.5 cups flaked coconut
  • 1.5 cups chopped pecans
  • 1 (18.25 ounce) package German chocolate cake mix
  • 0.33333334326744 cup butter, melted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) for the perfect baking temperature.
  • In a sturdy 2-quart saucepan, mix together sugar, milk, 1/2 cup butter, vanilla, and egg yolk until well combined. Cook over medium heat for 10 to 13 minutes until thickened and bubbly, stirring often. Add coconut and pecans, then remove from heat and let cool to room temperature.
  • Set aside 1 1/4 cups of the topping mixture. In a large bowl, mix cake mix, melted butter, and remaining topping mixture until well combined. Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press an indentation into the center of each ball and fill each one with 1/2 teaspoon of reserved topping.
  • Bake for 10 to 13 minutes in the preheated oven, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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