1 box German Chocolate cake
1/2 cup oil
1 can (14 oz.) sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 t vanilla
1-1/3 cups Coconut Flakes
1 cup chopped pecans
For the cookies:
In a medium bowl, stir together the cake mix, eggs and and oil until moist. Mixture will be thick. Spoon about 1 teaspoon of batter onto parchment paper lined cookie sheets. (You can make them bigger, but I like to keep them bite-sized and plus it makes more. If you make them bigger, you’ll only get about 12-15 cookie sandwiches. If you make them smaller, you get about 20-25.) Bake at 350 degrees for about 8 minutes depending on the size. They’re ready to come out when the tops start to crack.
Let them sit for a few minutes on the cookie sheet before removing them to a cooling rack.
For the Frosting:
To start, spread the coconut flakes and pecans onto a cookie sheet and put in a 350 degree oven. Stirring every few minutes, let them toast in the panggangan until they are slightly browned and very fragrant, making sure not to burn them (about 5-8 minutes.) Remove and set aside.
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly – about 10-12 minutes. Remove everything from heat; stir in vanilla, coconut and pecans. Cool to room temperature. Source Recipe: http://mirandasrecipes.blogspot.com