I am sorry I have neglected you for the last week sweet teeth! Between a birthday weekend in Las Vegas and getting caught up on some other projects, you must think that I have forgotten all about your wants, needs and cravings! Not so sweetsies.
One of the things I always love to do when I travel is to visit bakeries, sample offerings and simply gawk and the sheer artistry of the baker’s creations.
It is so much fun to see the fine pâtisserie’s spin on the trendiest desserts. Speaking of trends, what do think is currently the most popular treat? Cupcakes will always be popular due to the convenience of their individual packaging, but I think macarons and whoopie pies have really taken the spotlight. I have tried my hand at macarons, and still bow down to those that can successfully make them as if they are nothing more than a drop cookie. And I love whoopie pies because you get 2 cakey cookies packed into one serving and all of this filled with a luscious filling or frosting.
I have been working with Bob’s Red Mill on some recipe development for a few of their new products. When they contacted me, one of the new products up for sampling was coconut flour. Since coconut is one of my absolute favorite flavors, I could not wait to dive in and try this gluten-free flour that also has the additional health benefits of being a great source of fiber and protein. When researching the product I learned that when using coconut flour, due to the lack of gluten, more eggs and liquid must be used in a recipe.
As soon as I received the products from Bob’s Red Mill, I was anxious to open the flour to smell and feel it. Upon opening the bag of coconut flour, I was instantly swooning over the mild sweet smell of coconut. I thought long and hard about what I would like to make and share with Bob’s Red Mill customers and all of you and I decided that I could really maximize on coconutty flavor by making whoopie pies. I was so pleased with how they turned out and could not wait to share the recipe with you all! If you are a coconut lover, these Coconut Whoopie Pies with Coconut Cream Filling will have your sweet tooth satisfied! The pies themselves are so soft and moist and the filling that is enhanced with coconut milk and toasted coconut is pure bliss. If you love coconut like I do, you may just find yourself wanting to use these perfect little whoopie pies as pillows to induce sweet dreams!
Coconut Whoopie Pies with Coconut Cream Filling
Keywords: bake dessert coconut whoopie pie
Ingredients (8-10 large or 16-20 small whoo)
For the 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
For the 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 cup powdered sugar
Instructions
For the whoopie pies
Preheat oven to 350 degrees. 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 coconut cream 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.
in a medium bowl, combine flours, coconut, baking soda and salt
in another large bowl, with an electric mixer, beat butter and sugar
add egg to butter and sugar and mix to combine
add flours and coconut milk as directed
drop dough onto baking sheet and bake
cool whoopie pies, make filling and spread between two pies
Now it’s your turn to make these incredibly delicious Coconut Whoopie Pies with Coconut Cream Filling! And to get you started, Bob’s Red Mill wants to send one Satisfy My Sweet Tooth reader a package of Coconut Flour as well as their lovely Shredded Coconut!
