Best 2 Coconut Whoopie Pies Recipes

Welcome to the realm of delectable delights, where culinary adventures converge to create a symphony of flavors. Embark on a journey to discover the secrets behind crafting the ultimate coconut whoopie pies, a confection that captivates taste buds and leaves a lasting impression. In this comprehensive guide, we'll unveil the essential ingredients, techniques, and secrets that transform humble ingredients into heavenly treats. Prepare to indulge in a delightful exploration of textures, flavors, and aromas as we delve into the art of creating coconut whoopie pies that will tantalize your palate and leave you yearning for more.

Here are our top 2 tried and tested 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.

Tips:

For the perfect whoopie pie, make sure your oven is preheated and your baking sheets are lined with parchment paper.
To get smooth and even batter, sift your dry ingredients together before adding them to the wet ingredients.
Don't overmix the batter, as this can make the whoopie pies tough.
Bake the whoopie pies until they are just set, as overbaking will make them dry.
Let the whoopie pies cool completely before filling them. This will help prevent the filling from seeping out.
When filling the whoopie pies, use a piping bag or a spoon to spread the filling evenly.
If you are using a frosting filling, make sure it is firm enough to hold its shape.
Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Coconut whoopie pies are a delicious and versatile treat that can be enjoyed by people of all ages. With their moist and fluffy coconut cake layers and creamy filling, these whoopie pies are sure to be a hit at your next party or gathering. So next time you're in the mood for a sweet treat, give these coconut whoopie pies a try.