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Post by ellise on Jul 20, 2005 6:30:43 GMT 10
1 cup granulated sugar 1 cup evaporated milk 1/2 cup plus 1/3 cup butter or margarine, softened (divided use) 1 tsp vanilla extract 3 egg yolks, beaten 1 1/2 cups flaked coconut 1 1/2 cups chopped pecans 1 (18.25 ounce) box German chocolate cake mix
In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla extract and egg yolks; blend well. Cook over medium heat for 10 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature. Reserve 1 1/4 cups topping mixture. Set aside. Preheat oven to 350° F. Combine cake mix, remaining 1/3 cup butter, and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball and fill with mounded 1/2 teaspoonful of reserved topping. Bake for 10 to 13 minutes or until set. Cool 5 minutes. Remove cookies and cool completely. Makes about 5 dozen.
These cookies freeze quite well wrap tightly in plastic wrap and foil before freezing
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