Loco for Coconut Whoopie Pies

written by Becky

Loco for Coconut Whoopie Pies

A good friend of mine recently was asked to bring dessert for a family lunch and decided that it was time for her family to try Whoopie Pies. So she called me up (actually she texted me… almost the same thing, right?) and asked if we could make them together, at my place so that we could use my fabulous Kitchenaid mixer! Of course this sounded like an excellent night of baking to me! But then it was the dilemma of flavours. She knew it had to be pleasing to kids so I suggested Peanut Butter & Jam, Classic Chocolate with Marshmallow, Neapolitan, lemon and other such classic flavours. After a bit more text-discussion, my friend decided she really needed to do two flavours: one being coconut (both her mom and Grandma LOVE coconut) and then a chocolate-y kids type one. I suggested Cookies-and-Cream with Oreo pieces in the batter and we had our decision! Of course the Cookies & Cream Whoopie Pies will be in a separate post.

Coconut is one of those flavours that people either love or hate. As with many flavours, I hated it as a kid but love it now. In fact I really hated it until I started loving Pina Coladas! Even weirder than that I loved these drinks (virgin ones as a kid in Mexico and now of course with the tasty rum added) despite the flavour of coconut is that I actually hated (and still do) pineapple! So I hated coconut and I hated pineapple but for whatever reason you put the two together and get deliciousness! (As a sidenote, Pina Colada Whoopie Pies will have to make an appearance on here at some point!)

So since we were making these creations for definite coconut lovers, we figured we would go crazy with the coconut: coconut milk, unsweetened coconut and coconut extract in the batter, all three also go into the icing, and the outside is rolled in toasted coconut. The toasted coconut was the kicker! Added a little crunch to the outside and the taste of it was amazing!

Enjoy!

Ingredients!

Coconut Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1large  egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup coconut milk
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened shredded coconut (fine is best but medium shred should be fine)
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the butter for about 1-2 minutes until fluffy. Add the sugar and beat another 2-3 minutes until fluffy and light. Add the egg and then the extracts.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. In a measuring cup, measure the two milks together and stir.
  5. Prebaked & baked! My friend brought her Silpat liner, which I had been interested in trying!

    With the mixer on low and allowing to mix between each addition, add about 1/3 of the flour mix, 1/2 of the milk mix, another 1/3 of the flour mix, the rest of the milk, and finally the rest of the flour.

  6. Mix in the shredded coconut.
  7. Spoon or scoop batter (about 1 tablespoon per cookie) onto the prepared cookie sheets.
  8. Bake 10-12 minutes or until the spring back when lightly touched (they shouldn’t start to turn brown). Allow to cool a few minutes on the sheet and then transfer to a rack to cool completely.

Whoopie Shells - awaiting their filling!

Creamy Coconut Filling

  • 1/4 cup butter, room temp
  • 1 3/4 cup icing sugar
  • 3 tablespoons sweetened shredded coconut
  • 2 tablespoons unsweetened shredded coconut
  • 3 tablespoons coconut milk
  • 1/2 tsp vanilla
  • 1/2 tsp coconut extract
  1. Beat the butter for 2 minutes. Add the sugar and beat until well combined.
  2. Add the rest of the ingredients and beat until smooth, about 5 minutes.

1/2 cup medium shred sweetened coconut, toasted
Be careful when toasting it not to burn it! You just want it lightly browned!

Assembly

Rollin' in the delicious toasted coconut!

  1. Find matching sides for each Whoopie Pie – you want your top & bottom to match!
  2. Scoop filling onto what will be the bottom of your Whoopie Pie. The amount of icing should be the same volume as you used for your cookies – so if you used 1 tablespoon then, use the same amount.
  3. Squish the top on but don’t push so hard that the filling oozes out!
  4. Roll the outside edge in the toasted coconut – you may need to actually pick up some of the coconut and place it along the edge.
  5. Indulge in Coconut Goodness!

Amazing Coconut Whoopie Pies!

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3 responses to “Loco for Coconut Whoopie Pies

  • Susan Cullum

    You definitely need to start your own business as a side kick :)!

  • frugalfeeding

    These look fantastic. Are whoopie pies essentially macaroons?

    • bexbakesandcakes

      Thanks! They were definitely tasty!

      Although Whoopie Pies and macarons (I am assuming you mean macarons (Parisian style egg white & almond cookies sandwich) rather than macaroons (coconut egg white mounds)) look similar, they are quite different. Whoopie Pies are more like two cake-y cookies sandwiching a thick layer of filling while macarons are light, chewy meringue-like cookies sandwiching a thin layer of filling which is usually ganache or something like that. Both are delicious and I sort of consider them like ‘cousins’! I hope that helps!

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