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“Pillsbury bakeoff. Best to refrigerate dough overnight, after rolling into balls.”
READY IN:
1hr 20mins
SERVES:
1
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla and egg yolks. Blend well.
  2. Cook over medium heat 10-13 minutes (after butter melts) or until thickened- stiring constantly.
  3. Remove from heat, stir in pecans and coconut. Cool to room temperature.
  4. Reserve 1 1/4 cups topping, to use for filling later.Refrigerate.
  5. In a large bowl add remaining topping, cake mix and melted butter.
  6. Blend with mixer until thoroughly moistened.
  7. Shape dough into 1 inch balls and refrigerate overnight.
  8. Preheat oven to 350.
  9. Place dough balls 2 inches apart on ungreased cookie sheet.
  10. With thumb make an indentation in center of ball.
  11. Fill with 1/2 teaspoon of topping.
  12. Bake 10-13 minutes.
  13. Cool 5 minutes on cookie sheet, then remove to cool completely.

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