Chocolate Thumbprint Cookies | Chocolate Thumbprint Cookies Recipes | Chocolate Thumbprint Cookies Recipe

In a heavy 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. Stir frequently. Stir in coconut and pecans. Remove from heat. Cool at room temperature. Reserve 1 1/4 cups topping mixture. Set aside. Combine cookie ingredients and remaining topping mixture. Stir by hand until thoroughly moistened. Heat oven to 350 degrees. Shape cookie dough into balls. Place 2 inches apart on ungreased cookie sheet. With your thumb, make an indentation in the middle of each ball and fill each indentation with 1/2 teaspoon of reserved topping mixture. Bake for 10-13 minutes. Makes 5 dozen cookies.