This fun, and downright delicious, twist on the classic whoppie pie comes from Mercedes of Satisfy My Sweet Tooth. Of her blog, Mercedes says, “On my blog, Satisfy My Sweet Tooth, I share my love for all things cooking, baking and food. I believe that sharing cooked and baked goods with others is a profound way of showing that you love and care for them and that is what I hope that I inspire my readers to do. Being in the kitchen should be fun and should be a place to channel your creativity. I love to be inspired by magazines, cookbooks and other blogs, put my own spin on a recipe and share it with other food lovers.”Coconut Whoopie Pies with Coconut Cream Filling
Yields 8-10 large or 16-20 small whoopie pies
Coconut Whoopie Pies:
- 1-1/2 cups All-Purpose Flour
- 1/4 cup Bob’s Red Mill Coconut Flour
- 2/3 cup Bob’s Red Mill Shredded Coconut
- 1-1/2 tsp Baking Soda
- 1/2 tsp Salt
- 5 Tbsp Unsalted Butter, room temperature
- 3/4 cup Sugar
- 1 large Egg
- 1 cup light Coconut Milk
- 1 tsp Coconut Extract
Coconut Cream Filling
- 4 Tbsp Unsalted Butter, room temperature
- 1/3 cup Bob’s Red Mill Shredded Coconut, plus 1/4 cup for garnish
- 1 Tbsp light Coconut Milk
- 1-1/2 cups Powdered Sugar
For the whoopie pies:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mat.
- In a medium bowl, combine flours, coconut, baking soda and salt.
- In a large bowl and with an electric mixer, mix butter and sugar until well blended. Add egg and mix to combine. Add half of the dry flour mixture and mix to combine. Add coconut milk and then the rest of the dry flour mixture and mix until combined.
- Using a cookie/ice cream scoop or a 1/4 cup measuring cup, drop rounds of dough onto prepared baking sheets leaving 2 inches of space in between the dough.
- Bake 12-14 minutes or until edges are set and center of the whoopie pie is no longer doughy.
- Cool for 5 minutes on baking sheet, then cool completely on wire rack.
For the filling:
- Turn oven broiler on low. Line a baking sheet with parchment paper and spread 1/4 cup coconut into a thin layer on the sheet. Place pan in the oven and watch very closely as coconut will burn quickly. Broil until coconut is lightly browned and toasted.
- In a medium bowl and with an electric mixer, combine the butter, 1/3 cup coconut and coconut milk. Add the powdered sugar 1/2 cup at a time. Mix until well blended.
- Spread filling onto flat side of one whoopie pie and top with another whoopie pie. Sprinkle the toasted coconut around the edges of the whoopie pie so that it sticks to the edges of the filling.