German Chocolate Thumbprint Cookies

1 cup granulated sugar
1 cup evaporated milk
1/2 cup plus 1/3 cup butter or margarine, softened (divided use)
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 (18.25 ounce) box German chocolate cake mix

In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla extract 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 and cool to room temperature. Reserve 1 1/4 cups topping mixture. Set aside.

Heat oven to 350 degrees F.

Combine cake mix, remaining 1/3 cup butter, and remaining topping mixture. Stir by hand until thoroughly moistened.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball and fill with mounded 1/2 teaspoonful of reserved topping. Bake for 10 to 13 minutes or until set. Cool 5 minutes. Remove cookies and cool completely.

Makes about 5 dozen.