Ingredients
1white sugar
1cupevaporated milk
½cupbutter
1tspvanilla extract
3egg yolks,beaten
1½cupsflaked coconut
1½cupspecans,chopped
18.25ozgerman chocolate cake mix,(1 package)
⅓cupbutter,melted
Preparation
Preheat the oven to 350 degrees F.
In a heavy 4-cup saucepan, combine the sugar, milk, butter, vanilla, and egg yolk. Blend well.
Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently.
Stir in the coconut and pecans. Remove from heat and cool to room temperature. Reserve 1¼ cups of the topping mixture and set aside.
In a large bowl, combine the cake mix, melted butter, and the remaining topping mixture. Stir by hand until thoroughly moistened.
Shape the dough into 1-inch balls. Place 2-inches apart on an ungreased cookie sheet.
Using a finger, make an indention in center of each ball. Fill each indention with ½ teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Serve and enjoy.
