Coconut Whoopie Pies

Name: Coconut Whoopie Pies
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons coconut extract; 237 milliliters sifted confectioners sugar; 1 large egg plus 1 large egg white; 532 milliliters all-purpose flour; 177 milliliters light coconut milk; 2 Tbsps light coconut milk; 118 milliliters marshmallow creme; 1 teaspoons salt; 177 milliliters sugar; 59 milliliters sweetened flaked coconut, plus more if needed; 118 milliliters sweetened flaked coconut; 177 milliliters (1 1/2 sticks) unsalted butter, softened; 4 Tbsps 1/4 cup unsalted butter, softened; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 3 Tbsps vegetable shortening

You can never have too many dessert recipes, so give Coconut Whoopie Pies a try. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 788 calories, 6g of protein, and 43g of fat. Head to the store and pick up vegetable shortening, butter, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Sift together the flour, baking powder and salt onto a sheet of waxed paper.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

In a large mixing bowl, beat the butter, shortening and sugar with a mixer on medium speed until fluffy.

Ingredients you will need

Shortening

Butter

Sugar

Equipment you will use

Mixing Bowl

Blender

Add the egg and egg white and beat until incorporated.

Ingredients you will need

Egg Whites

Egg

Add half the flour mixture and half the coconut milk and beat just until blended.

Ingredients you will need

Coconut Milk

All Purpose Flour

Add the remaining flour and coconut milk with the vanilla and beat until blended.

Ingredients you will need

Coconut Milk

Vanilla

All Purpose Flour

Using a 1/4-cup ice cream scoop, drop the batter into 12 mounds on the lined baking sheets, spacing them 2 inches apart (or make 24 mounds using well-rounded tablespoons).

Ingredients you will need

Ice Cream

Mounds Bar

Equipment you will use

Ice Cream Scoop

Baking Sheet

Sprinkle half the mounds with coconut (or all of the mounds, if you like).

Ingredients you will need

Coconut

Mounds Bar

Bake the cookies, one sheet at a time, until they begin to crack and are firm to the touch, about 12 minutes for large cookies and 10 minutes for small ones. Slide the parchment paper with the cookies onto a wire rack to cool completely.

Ingredients you will need

Equipment you will use

Baking Paper

Wire Rack

Oven

Use a thin metal spatula to lift the cookies off the parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Spatula

Spread the flat side of the plain cookies generously with Coconut Fluff Filling. Top with the coconut-topped cookies, pressing lightly to seal them together.

Ingredients you will need

Coconut

Spread

Beat the butter and marshmallow creme in a large bowl with a mixer at medium-high speed until fluffy, scraping down the sides of the bowl as necessary. Beat in the confectioners' sugar, coconut, coconut milk, vanilla and coconut extract until smooth.

Ingredients you will need

Powdered Sugar