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German Chocolate Thumbprints

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  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Servings 36
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Score all the delicious draws of German chocolate cake—coconut, rich pecan frosting, and, of course, chocolate—in nibble-friendly cookie form.
Updated May 19, 2022
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  • 1
    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.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.
  • tip 2
    For a sparkly finish to these cookies, roll balls of dough in granulated sugar. Instead of topping the baked cookies with toasted coconut, sprinkle with toasted chopped pecans.


Nutrition Facts are not available for this recipe
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