TOPPING:

1 c. sugar
1 c. evaporated milk
1/2 c. butter (soften)
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 c. flaked coconut
1 1/2 c. chopped pecans

COOKIES:

1 pkg. Pillsbury Plus German Chocolate cake mix
1/3 c. butter, melted

In heavy 2 quart saucepan combine sugar, milk, 1/2 cup butter, 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 large bowl combine cookie ingredients and remaining topping mixture. Stir by hand until thoroughly moistened.

Heat oven 350 degrees.

Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indentation in center of each ball. Fill indentation with rounded 1/2 teaspoon of reserved 1 1/4 cups topping.

Bake at 350 degrees for 10 to 13 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely. Makes about 5 dozen cookies.