Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In heavy 2-quart 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, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Heat oven to 350F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
