German Chocolate Truffles - coconut pecan german chocolate filling rolled into bite-size balls and dipped in chocolate.
To a medium saucepan add the brown sugar, granulated sugar, butter, egg yolks, evaporated milk and flour. Bring the mixture to a low boil over medium heat.
Stir constantly for several minutes until the mixture is thickened. Remove from heat and stir vanilla, pecans and coconut.
Place a piece of wax or parchment paper over a large plate or cookie sheet. Grease your hands with non-stick cooking spray.
Scoop out small spoonfuls of the mixture and gently roll into a ball. Place the balls on the wax paper. Place them in the freezer for about 10-20 minutes, or until firm.
Use a fork to lower the balls into the melted chocolate, turning them to coat. Place on the sheet with wax paper and allow to set.
If you live in a warmer/humid climate, place them in the fridge until set. Refrigerate, covered, to store.