How To Make German Chocolate Thumbprint Cookies
These German chocolate thumbprint cookies serve delightfully chewy treats made with chocolate cake mix dough that are filled with creamy nuts and coconuts.
- 1white sugar
- 1cupevaporated milk
- 1tspvanilla extract
- 3egg yolks,beaten
- 1½cupsflaked coconut
- 18.25ozgerman chocolate cake mix,(1 package)
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.
- Calories: 85.95kcal
- Fat: 5.78g
- Saturated Fat: 2.78g
- Trans Fat: 0.11g
- Monounsaturated Fat: 1.94g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 8.36g
- Fiber: 0.60g
- Sugar: 4.55g
- Protein: 1.07g
- Cholesterol: 15.30mg
- Sodium: 78.05mg
- Calcium: 30.91mg
- Potassium: 44.79mg
- Iron: 0.40mg
- Vitamin A: 27.02µg
- Vitamin C: 0.17mg
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