German Chocolate Thumbprint Cookies

In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter,
vanilla and egg yolks; blend well. Cook over medium heat for 10-13
minutes or until thickened and bubbly, stirring frequently. Stir in
coconut and pecans. Remove from heat. Cool to room temperature.
Reserve 1 1/4 cups of topping mixture; set aside. In large bowl,
combine cookie ingredients and remaining topping mixture; stir by
hand until thoroughly moistened. Heat oven to 350F. Shape dough into
1-inch balls. Place 2 inches apart on ungreased cookie sheets. With
thumb, make an indentation in center of each ball. Fill each
indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups
topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove
from cookie sheets. Cool completely.