Cherry And Coconut Whoopie Pies Recipes

CHERRY PIE WITH COCONUT CRUMB TOPPING

Cherry Pie with Coconut Crumb Topping image

Categories Fruit Dessert Bake Cherry Coconut Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 15

Ingredients

For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For pie
Simple Pie Pastry
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

Steps:

Make topping
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
Make pie
Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

COCONUT WHOOPIE PIES

Coconut Whoopie Pies image

Fluffy marshmallow-cream cheese frosting is sandwiched between tender coconut cakes and layered with even more coconut to make these decadent treats.

Provided by Erin Jeanne McDowell

Categories dessert

Time 55m

Yield 8 whoopie pies

Number Of Ingredients 15

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup packed light-brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract, optional
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking power
1/2 teaspoon fine sea salt
3/4 cup buttermilk, at room temperature
1 cup sweetened shredded coconut
4 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 3/4 cups confectioners' sugar
1 cup marshmallow creme
Sweetened shredded coconut, for finishing, optional

Steps:

Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
For the coconut cakes: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla extract and coconut extract if using.
In a medium bowl, whisk together the flour, baking powder and salt. Add about half the flour mixture to the mixer bowl and mix on low speed to combine. Scrape the bowl well with a rubber spatula. With the mixer on low speed, add the buttermilk in a slow, steady stream and mix until incorporated. Add the remaining flour and mix on low speed to combine. Scrape the bowl well, then mix in the coconut on low speed.
Use a 1/4-cup (2-ounce) scoop to scoop mounds of batter onto the prepared baking sheets, staggering the cakes and leaving at least 2 inches of space between each. (You should have 16 scoops.) Bake until the cakes are lightly golden around the edges and the centers spring back when gently touched, 18 to 20 minutes. Cool completely on the baking sheets.
For the filling and assembly: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar until light and fluffy, 2 to 3 minutes. Add the marshmallow creme and mix to combine. Transfer the mixture to a piping bag and cut a 1/2-inch opening at the tip.
Flip over 8 cakes and pipe filling onto them, stopping about 1/2 inch from the edges. Sprinkle a little coconut on top of the filling if desired. Top each with one of the remaining cakes, pressing gently so the filling reaches the outside edges. Refrigerate for 15 to 30 minutes to allow the filling to set.
Serve immediately or store the whoopie pies in an airtight container for up to 2 days.

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