Tue Oct 02, 2007 3:36 pm
In a heavy 2 qt. saucepan combine 1 cup sugar, 1 cup evaporated milk, 1/2 cup softened butter, 1 tsp. vanilla and 2 beaten egg yolks. Blend well and cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stirring frequently. Stir in 1 1/2 cups coconut and 1 1/2 cups chopped pecans. Remove from heat - let cool to room temperature. Reserve 1 1/4 cups of the topping.
Heat the oven to 350 degrees. Combine 1 package german chocolate cake mix, 1/3 cup softened butter and the remainder of the topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2" apart on an ungreased cookie sheet. Using your thumb make an indentation in the center of each ball. Fill each indentation with approx. 1/2 tsp. of the reserved topping.
Bake for 10 to 13 minutes or until set. Cool for 5 minutes before removing from the sheet. Then let cool completely.
Makes approximately 5 dozen cookies.
Tue Oct 02, 2007 8:02 pm
Thanks Miss Janet and BigDog!! We (Joey and I) will be making some of these this week. The wife will be so impressed.....
Wed Oct 08, 2008 1:17 pm
Let's bring this back to the top while it is fresh on our minds and tongue's .
Wed Oct 08, 2008 4:14 pm
Recipe makes 5 dozen cookies....hmmmmmm, that ought to be just about enough...for me to horde for myself!
Thanks BigDog and BossDog...it was great to see you guys!
Wed Oct 08, 2008 8:56 pm
Makes 10 dozen if you double it. That is what I do. You can eat all you want and have some in the freezer for the next week.....
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