Coconut Cream Whoopie Pies

Name: Coconut Cream Whoopie Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 3 Tbsps coconut milk (whole milk is also OK); 220 grams 3/4 cups (about confectioners sugar, sifted; 1 egg; 326 grams 1/4 cups (about all-purpose flour, sifted; 198 grams cup (about granulated sugar; 0 teaspoons salt; 5 Tbsps shredded coconut (sweetened or unsweetened is ok); 4 Tbsps unsalted butter, softened; 1 teaspoons vanilla; 2 teaspoons vanilla extract; 170 grams 3/4 cup (about whole milk

Coconut Cream Whoopie Pies is a vegetarian dessert. This recipe makes 12 servings with 319 calories, 4g of protein, and 7g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, egg, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position two racks in the middle of your oven. Preheat oven to 350°F. Grease or line two cookie sheets with parchment paper. Set to the side.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread 1 cup of shredded coconut evenly in bottom of 9- by 13-inch baking pan.

Ingredients you will need

Shredded Coconut

Spread

Equipment you will use

Baking Pan

Place in the heating oven for about 5-10 minutes, or until lightly browned and toasty. Set aside

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Oven

In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, vigorously whisk together the egg, melted butter, and sugar until mixture is smooth and has lightened slightly in color, about 1 minute.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Egg

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Whisk

Bowl

Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture.

Ingredients you will need

Vanilla Extract

All Purpose Flour

Milk

Mix only until no streaks of flour remain.

Ingredients you will need

All Purpose Flour

Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size. You will get either 24 jumbo cookies, or 36 medium sized cookies, depending on your size preference. Leave a generous amount of space, about 2 inches, between cookies to allow for spreading.

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Equipment you will use

Baking Sheet

Before putting the cookies in the oven, sprinkle the tops with about half of the toasted coconut; reserve the rest for garnishing the finished sandwiches.

Ingredients you will need

Coconut

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Oven

Bake for 8 to 10 minutes, until cookies have a dull look on top, and the edges are very lightly browned.

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Oven

While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined.

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Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the coconut, coconut milk (or milk), and vanilla and beat on low until smooth, about 5 minutes.

Ingredients you will need

Coconut Milk

Coconut

Vanilla

Milk

Assemble the cookies. First, pair cookies of similar sizes together. Then, turn half of the cookies upside down.

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Place a spoonful of filling on the center of the flat side of a cookie; sandwich its pairing cookie on top. The filling should spread to the edges based on the weight of the cookie placed on top. Either sprinkle toasted coconut on the exposed sides of the filling in the cookie, or gently roll the filled cookie in the remaining toasted coconut. Repeat with the remaining cookies.

Ingredients you will need

Coconut

Spread

Roll