Coconut Cream Cheese Whoopie Pie



For Whoopie Pie

For Frosting


For Whoopie Pie

  1. Preheat oven to 350 degrees F.
  2. Lightly spray baking sheets with nonstick spray.
  3. In a large bowl, cream together shortening, sugar, and egg
  4. In another bowl, combine flour, dried ground coconut, baking powder, baking soda, and salt.
  5. If not using pure coconut milk, then stir ½ tsp coconut extract into ½ cup milk in a small bowl.
  6. Add the dry ingredients to the shortening mixture alternately with the milk mixture; starting and ending with the dry.
  7. Beat until combined. Do not over mix.
  8. Using a round ice cream scoop, drop on greased cookie sheet with 1” space in between.
  9. 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

  1. Beat coconut oil until creamy, add cream cheese.
  2. Once creamy, add powdered sugar in two parts.
  3. 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.
  4. Top with an equally sized whoopie cookie and gently press until cream cheese filling spreads and fills whoopie pie.
  5. Makes 24 individual whoopie cookies and 12 whoopie pies.