Coconut Whoopie Pies Recipes

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.

WHOOPIE PIES

Whoopie Pies image

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

Steps:

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

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Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . On a baking sheet, toast 1/2 cup of the shredded coconut, 5 to 7 minutes.
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