TOPPING
1 c Sugar 3 Egg yolks; beaten
1 c Evaporated milk 1 1/2 c Coconut
1/2 c Margarine; softened 1 1/2 c Pecans; chopped
1 ts Vanilla
COOKIES
1 pk German Chocolate cake mix 1/3 c Margarine; melted
In heavy 2 quart saucepan, combine sugar, milk, 1/2 cup margarine,
vanilla and egg yolks; blend well. Cook over medium heat for 10 to 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 cups of topping mixture; set aside. In a large bowl,
combine cookie ingredients and remaining topping mixture; stir by
hand until moistened. Heat oven to 350. Shape dough into 1″ balls.
Place 2 inches apart on ungreased cookie sheets. With thumb, make an
identation in center of each ball. Fill each with rounded 1/2 tsp of
reserved 1 1/4 cups topping. Bake at 350 for 10 to 13 minutes or
until set. Cool 5 minutes; remove from cookie sheets. Cool
completely.
Yields
5 dozen