HAPPY HEART DAY!!! It would be a crime to break with a tradition: Chocolate on Valentines Day. German Chocolate cake is my hubby's favorite, so of course these cookies caught my eye. Unfortunately, this one is going down as a "mishap". I thought the icing was quite tasty, but a lot of work to make, so if I did it again (which I probably won't) I would definitely just buy some pre-made icing. PLUS these little babies did not hold together right. Is there any thing more exasperating than seeing a picture off a recipe and not recognizing it your own "version"? Theirs were all flat and mine just stayed in little crumbly balls--actually making a "thumbprint" was a joke because they just fell apart. I don't know what I did wrong, but I finally added a little bit of milk and they stayed together pretty well. They did, however, taste pretty good... which in my opinion is #1 priority. (This is second to "labor involved" and this one was high labor. Don't be deceived by "cake mix". I have a hard time when you have to refrigerate cookie dough and all that--but I'll have you know that I didn't skip that step.) So consider carefully before before proceeding... it might just be a better idea to buy a candy bar or a box of chocolates. :) I'm just saying. But here it is anyway.
German Chocolate Thumbprint Cookies (Taste of Home)
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks
1-1/2 cups flaked coconut
1-1/2 cups chopped pecans
1 teaspoon vanilla extract
1 package (18-1/4 ounces) German chocolate cake mix
1/2 cup all-purpose flour
1/3 cup butter, melted
In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1-1/4 cups for topping.
In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.
Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with a teaspoonful of reserved topping.
Bake at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Nutritional Facts1 cookie equals 113 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 93 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.