Topping:
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine, soft
1 teaspoon vanilla
3 egg yolks, beaten
1 1/2 cup coconut, flaked
1 1/2 cup pecans, chopped
Cookies:
1 package german chocolate cake mix
1/3 cup 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 cup of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Heat oven to 350 degrees f. 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 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.
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