GERMAN CHOCOLATE THUMBPRINTS
Score all the delicious draws of German chocolate cake-coconut, rich pecan frosting, and, of course, chocolate-in nibble-friendly cookie form.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms.
- Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with level 1/4 measuring teaspoon of the frosting.
- Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Sprinkle each with 1/4 teaspoon of the toasted coconut. Cool completely, about 15 minutes. Store covered.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 3 g, TransFat 0 g
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