Reviewed: Dec. 13, 2006

These didn;t turn out quite so well for me. They sounded wonderful, but mine were a complete flop. Someday, I might attempt them again.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Dec. 10, 2006

I have just found my favorite cookie of all time... Seriously, these are wonderful! I followed the suggestions made by others to add 1/2 c flour to the cookie batter, and they turned out fabulous! Although they're not the prettiest looking cookies, what they lack in appearance is certainly made up by their taste!!!

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MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 10, 2006

These were very delicious and chewy, lots of good flavor. I refrigerated the dough as others recommended. They did spread out a bit though, but I'd still make them again. Make sure the balls that you make are small.

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Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 2, 2006

Excellent cookie recipe! I loved the convenience of using a cake mix for the majority of the cookie dough. The coconut/pecan topping was actually really easy to make from scratch, and not overly sweet like the canned versions. I added 1/2 cup of flour to the cookie batter as suggested by the other reviewers, and chilled the dough before making the cookies and in between batches - they came out beautifully. My husband loves German Chocolate Cake so I can't wait for him to try these! ** I've made these cookies multiple times and found that added about 1/2 cup of semi sweet chocolate chips to the batter makes it even better and brings out more of the chocolate flavor! :)

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BunnyD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 24, 2006

Great cookies, they were a big hit... easy to make as well.

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CK

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Reviewed: Oct. 12, 2006

Fabulous cookie! Freezes very well and a real crowd pleaser. Thanks for the recipe Carla. I too added the extra flour and refigerated before shaping and baking.

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rnscoot

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Reviewed: Sep. 12, 2006

As long as we don't think of these as traditional thumbprint cookies, I have no problems with them whatsoever. My husband is a german chocolate fiend, and his office requires him to bring his own treats on his birthday, so these make an annual appearance since they are easier to handle than cake. Everyone who tastes them asks for the recipe, thinking they are really difficult to make, but they are so easy and soooo good! I haven't yet tried adding flour to the mixture (which I should be doing anyway since I live at altitude), but I'm going to make a batch this weekend and try it. One complaint: I wish the recipe told how much frosting to put INTO the cake mix, not how much to hold out. My husband and I can't stop snacking on the darn stuff as it cools, so it's always a guess as to how much should go into the cake mix.

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Alice_H

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Thornton, Colorado, USA

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Reviewed: Sep. 6, 2006

I must say I followed the recipe exactly and made the same exceptions as previous users by adding flour and refrigerated the dough. Well, it did come out as I was rolling them. So, I just took the dough and laid it flat as to make bar cookies. Well, that worked and my family devoured them. They were great as a bar cookie. Great recipe!

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HAPPY23

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Reviewed: Apr. 29, 2006

Great recipe. As suggested in other ratings, I added a 1/2 cup of flour to the cookie base and refrigerated the dough for 1 hour. I shaped as I would a normal thumbprint cookie and had no problems with the cookie spreading. They look great too!

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SANDYSHED

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Reviewed: Apr. 12, 2006

Wow! These cookies are terrific and addictive! Just make sure you read the instructions all the way through before attempting. My topping mixture looked a little curded while cooking, but it still tasted great, so I am not sure if it is supposed to do that or not. Also, I used the pre-chopped "cookie" pecans that were extra-finely chopped. This worked great for the topping and didn't leave any annoyingly large pieces in the actual cookie. Also, like previous reviewer, I added a 1/2 C flour to cookie mix and chilled dough for about 45 minutes. My cookies spread, but not in a bad way - they still looked good. Although, the way they tasted, I doubt anyone would have cared about how they looked! Finally, you can use more than a 1/2 tsp of the topping per cookie - I just heaped it on and still had plenty to make 60 cookies from the single batch. Yummy - this is now offically one of my husband's favorite cookies!

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Steph P.

Cooking Level: Intermediate

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 15, 2005

Great cookie! I did add 1/2 cup flour to cookie dough as suggested. I also refridgerated dough for 1 hour and made the balls very small with a deep indent for the filling. They were like balls with a hole in it when I put in the oven. This prevented them from spreading as the other reviewers complained about. Also, I refridgerated the icing too for the same hour. They came out PERFECT, and were not flat at all. They looked like the cute thumbprint cookie and the taste was wonderful, full of complex flavor and texture!!

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Chris

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Reviewed: Oct. 18, 2005

These are great cookies! I added 1/2 cup of flour to the dough and chilled for 30 minutes and they turned out perfect! They did not run and were the perfect "cookie" texture and looked great! Were a huge hit at my husband's company. Also, I did have alot of filling left, so maybe use only 1/2 next time...these made 4 doz. cookies for me.

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jjgailey

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Living In: New Paris, Indiana, USA

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Reviewed: Mar. 4, 2005

I made 2 batches in the same day. Batch #1: made exactly as stated, and put dough in fridge. Cookies spread to 3", and were flat. Batch #2: I significantly cut the amount of filling I added to the cake mix, hoping the cookies wouldn't be so flat and spread so much. No appreciable difference. These taste great -- unique blend of crunchy and chewy. My guests adored them, and asked for the recipe! But beware: they spread a LOT. Even making them in 1" balls yields a 3" cookie. I had a lot of filling left over after Batch #1 and even more with Batch #2 and froze it for I-don't-know-what. The only way I'd improve them would be to somehow make them not as flat. Perhaps adding 50% more coconut and nearly that much more pecans would help bulk them up. Whatever, I highly recommend these. They're addictive: be sure to make more than enough for what you need, because you'll end up eating several while they're still warm from the oven. Mmmmm!

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American Beauty

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Reviewed: Dec. 8, 2004

My husband LOVED these and I loved the taste too which is why I gave them 5 stars........but I would only give 2 stars for appearance. I was expecting a cute little thumbprint cookie filled with the coconut/pecan mixture. Instead, the cookie spread out and flattened completely; I even refrigerated the dough prior to baking. Delicious to eat but not so appealing to look at.

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KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Dec. 4, 2004

I really like these. They are moist (I didn't bake them the whole 10 mins. I baked them about 8mins.) These are a change and are great for coconut lovers. I do belive that store bought filling would be alright but the homemade is so much better. I tinkered with the idea of taking the easy way out and using the store bought and I am glad that I didn't! I ate so many of these! I think I might drizzle a little melted chocolate across the tops of these to fancy them up a little. Otherwise great!

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GINGERLY88

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Reviewed: Dec. 1, 2004

MARY210 These cookies are delicious. I was cookie testing this weekend for our Christmas Cookie Exchange. This is it. Thanks so much.

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MARY210

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Reviewed: Sep. 7, 2004

Carla, I just want you to know that I have been looking for this recipe for over 15 years and I want to thank you soooo much for posting it on this site!!! I had the original recipe back in 1986 and I lost it due to moving and haven't been able to find it until now. So, Thank You, Thank You, Thank You!!!

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DEASTERBUNNY48

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Reviewed: Dec. 24, 2002

I brought these to a Christmas party--having never made them before--and guests loved them. I have had several requests for the recipe since then. Very easy, but do not appear to be an "easy" cookie.

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CHICKENPOTPIE

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Reviewed: Dec. 7, 2002

Yummy! I did find that I needed to refrigerate the dough a little. Maybe my house was to warm. Before I refrigerated the dough the cookies spread while baking. After they did not as much. Thanks for a great recipe. I will be using this one for a long time to come.

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