German Chocolate Thumbprints Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix

2/3

cup flaked coconut

1/4

cup vegetable oil

2

eggs

1/3

                        cup from 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting

1/4

cup flaked coconut, toasted

Preparation

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.

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