In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
Remove from heat, stir in coconut and pecans. Cool to room temperature.
Reserve 1 1/4 cup frosting on the side.
In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
Bake for 10-13 minutes in preheated 350 degree oven.
Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.