Ingredients

1 box German Chocolate cake mix

2/3 c flaked coconut

1/4 c vegetable oil

2 eggs

1 can coconut pecan frosting

1/4 c flaked coconut

Directions

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. Chill at least one hour.

Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press the end of a wooden spoon handle in the center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with frosting.

Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.  Cool completely, about 15 minutes. Store in an airtight container. Yield approx. 5 dozen.