1. Food

Whoopie Pies With Coconut Pecan Filling

By

Whoopie Pies With Coconut Pecan Filling

Whoopie Pies With Coconut Pecan Filling

Diana Rattray
Whoopie pies have long been a favorite of mine, and the delicious coconut pecan filling in these cakes makes them extra-special. Feel free to use purchased coconut-pecan frosting if you're in a hurry. For perfectly round whoopie pies, try baking them in a muffin-top pan. These whoopie pies are whoppers, meant to be shared!

Large Image

Ingredients:

  • 4 ounces( 1 stick) butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, Dutch-process if you have it
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, low fat is fine
  • ***Filling***
  • 3/4 cup evaporated milk
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 ounces butter (1 stick)
  • 1 teaspoon vanilla
  • 3 large egg yolks, slightly beaten
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Preparation:

Heat oven to 350°. Grease a large baking sheet or 6-cup muffin top pan.

In a large mixer bowl with electric mixer, cream butter with sugar until smooth and creamy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda, and salt.

Add about 1/3 of the dry mixture to the creamed mixture, along with half of the buttermilk. Beat until blended. Add another 1/3 of the flour mixture to the batter, along with the remaining buttermilk. Beat until blended. Blend in the remaining 1/3 of the flour mixture until batter is smooth.

Drop batter on the prepared baking sheet or muffin top pan, about 1/4-cup at a time, leaving about 2 inches between the mounds. You should be able to bake 6 at a time. Bake for about 14 to 16 minutes, until the cakes spring back when lightly touched. Transfer cakes to a rack to cool completely.

Filling:

In a medium saucepan over medium heat, combine the evaporated milk, sugars, butter, and vanilla. Bring the mixture to a full boil, stirring constantly. Remove from heat. Quickly whisk a small amount of the hot liquid (about 1/3 to 1/2 cup) into the beaten yolks. Return yolk mixture to the hot mixture in the saucepan and blend well. Return to the heat and bring to a boil, stirring constantly. Lower heat to medium-low and boil gently, stirring constantly, for 1 minute. Remove from heat and stir in the coconut and pecans. Cool until the mixture reaches spreading consistency, stirring frequently.

When the filling is thick and spreadable, spread a generous amount on the bottom (flat side) of a cake. Place another cake on the first one to make a whoopie pie.
Makes about 12 large whoopie pies.

More Chocolate Cookies
Soft Chocolate Drop Cookies
Frosted Chocolate Drop Cookie
Chocolate Butterball Cookies
Chocolate Finger Cookies
Chocolate Drop Cookies with Mocha Glaze
Chocolate Walnut Drop Cookies
Chocolate Mint Cookies
Chocolate Peanut Butter Chip Cookies
Chocolate Crinkles Cookies
Chocolate Cut Out Cookies
Chocolate Shortbread Cookies
Chocolate Crunch Cookies
Chocolate Covered Cherry Cookies
Chocolate Oatmeal Cookies
Chocolate Chip Oatmeal Cookies
Easy Chocolate Chip Cookies
Classic Chocolate Chip Cookies

Chocolate Cookies
Chocolate Chip Cookies
Oatmeal Cookies
No Bake Cookie Index
Chocolate Brownies
Bourbon Balls
Fudge Recipes
Cookie Recipes Index
Candy Recipes

©2014 About.com. All rights reserved.