TOPPING:

1 c. sugar
1 c. evaporated milk
1/2 c. butter, soft
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 c. coconut
1 1/2 c. chopped pecans

COOKIES:

1 pkg. German chocolate cake mix
1/3 c. melted butter

In heavy 2 quart saucepan, combine sugar, milk, butter, vanilla and egg yolks; blend well. Cook over medium heat for 10 to 13 minutes or until thick and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 cups topping; set aside.

In large bowl combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Do not grease cookie sheet. Heat oven to 350 degrees.

Shape dough into 1 inch balls, make indentation with thumb in center and fill with 1/2 teaspoon reserved topping mix. Bake at 350 degrees for 10 to 13 minutes. Cool for 5 minutes and remove. Approximately 5 dozen cookies.