1 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter, butter, softened
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. unsalted butter, 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 10-13 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 to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake at 350 degrees for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely. About 5 dozen cookies.