Pillsbury Bake off German Chocolate Cookies

Rolled cookie with coconut pecan frosting spooned in the center. Moist cookie tastes like the wonderful cake! Labor intensive but really worth it. Dough needs to be refrigerated 6-8 hours before baking for best results. Baked cookies freeze very well.

• Ready In: 1 hr 10 mins
• Yields: 5 dozen

Ingredients

• 1  cup sugar
• 1  cup evaporated milk
• 1⁄2 cup  softened butter
• 1  teaspoon vanilla
• 3  beaten  egg yolks
• 1 1⁄2 cups coconut
• 1 1⁄2 cups  chopped pecans
• 1  pillsbury  German chocolate cake mix
• 1⁄3 cup  melted butter

Directions

1. In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
2. Remove from heat, stir in coconut and pecans. Cool to room temperature.
3. Reserve 1 1/4 cup frosting on the side.
4. In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
5. Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
6. Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
7. Bake for 10-13 minutes in preheated 350 degree oven.
8. Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
9. To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.