Best 2 Cherry And Coconut Whoopie Pies Recipes
Whoopie pies are a delightful treat that combines two soft and chewy cake-like cookies with a creamy and flavorful filling. With their unique shape and delectable taste, these pies have become a popular choice for bakers and dessert enthusiasts alike. In this article, we will guide you through the process of creating your own delicious cherry and coconut whoopie pies, providing you with a step-by-step recipe that will yield soft, moist cookies filled with a creamy cherry and coconut filling that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY PIE WITH COCONUT CRUMB TOPPING
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
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
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
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.
Tips:
- Make sure the butter and eggs are at room temperature before starting. This will help the ingredients mix together smoothly.
- Don't overmix the batter. Overmixing can make the whoopie pies tough.
- Chill the dough for at least 30 minutes before baking. This will help the whoopie pies hold their shape.
- Bake the whoopie pies until they are just set. Overbaking can make them dry.
- Let the whoopie pies cool completely before filling them. This will help prevent the filling from melting.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to fill the whoopie pies.
- Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Cherry and coconut whoopie pies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and fluffy texture, sweet cherry filling, and creamy coconut frosting, these whoopie pies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these cherry and coconut whoopie pies a try!
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