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German Chocolate Thumbprint Cookies

German Chocolate Thumbprint Cookies

Cost $10, save $15

Source: Recommended by CookPal

  • 26 Min
  • 60 Servings
  • $10

INGREDIENTS

  • Icing

    • 1 cup white sugar
    • 1 cup evaporated milk
    • 🧈 ½ cup butter
    • 1 teaspoon vanilla extract
    • 🥚 3 egg yolks, beaten
    • 1 ½ cups flaked coconut
    • 1 ½ cups chopped pecans

  • Cookies

    • 1 (18.25 ounce) package German chocolate cake mix
    • 🧈 ⅓ cup butter, melted

STEPS

1

Preheat oven to 350 degrees F (175 degrees C).

2

In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla, and egg yolks. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Add coconut and pecans, then remove from heat and cool to room temperature.

3

Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter, and remaining topping mixture. Stir by hand until fully moistened.

4

Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet, creating an indentation in the center of each ball with your finger. Fill each indentation with 1/2 teaspoon of reserved topping.

5

Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

105

Calories

  • 1
    Protein
  • 12
    Carbs
  • 6
    Fats

💡 Freeze the cookies in an airtight container to extend their shelf life.Do not substitute canned frosting for the icing; it won't yield the desired results.Use a measuring spoon for each indentation to ensure uniform topping portions.