1 c. sugar
3 egg yolks, beaten
1 c. evaporated milk
1-1/2 c. coconut
1/2 c. margarine
1-1/2 c. chopped pecans
1 tsp. vanilla
In a heavy 2 quart saucepan, combine milk, margarine, vanilla, and egg yolks; blend well.
Cook over medium heat, stirring constantly for 10 minutes or until thick and bubbly. Remove from heat and stir in pecans and coconut.
Reserve 1 & 1/2 cups topping and set aside for adding to the cookie batter.
1 pkg. German chocolate cake mix
1-1/2 c. topping
1/3 c. margarine
In a large bowl, combine cake mix, margarine, and the reserved topping.
Cover with plastic wrap and refrigerate for 30 minutes for easier handling. Preheat oven to 350 degrees.
Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.
Make indentation in center of ball; fill indentation with 1/2 tsp. of topping.
Bake @ 350° for 10 minutes or until set. Cookies will spread a bit. Cool 5 minutes; remove from cookie sheet. Yield: 4 dozen cookies.
Note: This is like a mini German chocolate cake. Feel free to use the topping as the frosting for German chocolate cake, because that is exactly what it is.