Coconut Cream Cheese Whoopie Pie
Scale
Ingredients
For Whoopie Pie
- 1 cup of all-purpose flour
- ½ cup dried shredded coconut, ground
- ½ cup of brown sugar, firmly packed
- ¼ cup of vegetable shortening
- 1/8 cup of sugar
- 2 eggs
- 1 ½ tsp. of baking powder
- ½ tsp. of baking soda
- ¼ tsp. of salt
- ½ cup of coconut milk
For Frosting
- 8 ounce of cream cheese
- 4 ounce of coconut oil, solid
- 2 cup of powdered sugar
Instructions
For Whoopie Pie
- Preheat oven to 350 degrees F.
- Lightly spray baking sheets with nonstick spray.
- In a large bowl, cream together shortening, sugar, and egg
- In another bowl, combine flour, dried ground coconut, baking powder, baking soda, and salt.
- If not using pure coconut milk, then stir ½ tsp coconut extract into ½ cup milk in a small bowl.
- Add the dry ingredients to the shortening mixture alternately with the milk mixture; starting and ending with the dry.
- Beat until combined. Do not over mix.
- Using a round ice cream scoop, drop on greased cookie sheet with 1” space in between.
- Bake 8-10 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
For Filling
- Beat coconut oil until creamy, add cream cheese.
- Once creamy, add powdered sugar in two parts.
- To assemble, take the flat side of one whoopie cookie and drop a dollop of cream cheese filling using ice cream scoop in the middle.
- Top with an equally sized whoopie cookie and gently press until cream cheese filling spreads and fills whoopie pie.
- Makes 24 individual whoopie cookies and 12 whoopie pies.
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