Cherry And Coconut Whoopie Pies Recipes

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• For the coconut cakes: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla extract and coconut extract if using.
• In a medium bowl, whisk together the flour, baking powder and salt. Add about half the flour mixture to the mixer bowl and mix on low speed to combine. Scrape the bowl well with a rubber spatula. With the mixer on low speed, add the buttermilk in a slow, steady stream and mix until incorporated. Add the remaining flour and mix on low speed to combine. Scrape the bowl well, then mix in the coconut on low speed.
• Use a 1/4-cup (2-ounce) scoop to scoop mounds of batter onto the prepared baking sheets, staggering the cakes and leaving at least 2 inches of space between each. (You should have 16 scoops.) Bake until the cakes are lightly golden around the edges and the centers spring back when gently touched, 18 to 20 minutes. Cool completely on the baking sheets.
• For the filling and assembly: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar until light and fluffy, 2 to 3 minutes. Add the marshmallow creme and mix to combine. Transfer the mixture to a piping bag and cut a 1/2-inch opening at the tip.
• Flip over 8 cakes and pipe filling onto them, stopping about 1/2 inch from the edges. Sprinkle a little coconut on top of the filling if desired. Top each with one of the remaining cakes, pressing gently so the filling reaches the outside edges. Refrigerate for 15 to 30 minutes to allow the filling to set.
• Serve immediately or store the whoopie pies in an airtight container for up to 2 days.

Steps:

• 1. Position two racks in the middle of your oven. Preheat oven to 350°F. Grease or line two cookie sheets with parchment paper. Set to the side.
• 2. pread 1 cup of shredded coconut evenly in bottom of 9- by 13-inch baking pan. Place in the heating oven for about 5-10 minutes, or until lightly browned and toasty. Set aside
• 3. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, vigorously whisk together the egg, melted butter, and sugar until mixture is smooth and has lightened slightly in color, about 1 minute. Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture. Mix only until no streaks of flour remain.
• 4. Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size. You will get either 24 jumbo cookies, or 36 medium sized cookies, depending on your size preference. Leave a generous amount of space, about 2 inches, between cookies to allow for spreading.
• 5. Before putting the cookies in the oven, sprinkle the tops with about half of the toasted coconut; reserve the rest for garnishing the finished sandwiches.
• 6. Bake for 8 to 10 minutes, until cookies have a dull look on top, and the edges are very lightly browned.
• 7. While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined. Add the coconut, coconut milk (or milk), and vanilla and beat on low until smooth, about 5 minutes.
• 8. Assemble the cookies. First, pair cookies of similar sizes together. Then, turn half of the cookies upside down. Place a spoonful of filling on the center of the flat side of a cookie; sandwich its pairing cookie on top. The filling should spread to the edges based on the weight of the cookie placed on top. Either sprinkle toasted coconut on the exposed sides of the filling in the cookie, or gently roll the filled cookie in the remaining toasted coconut. Repeat with the remaining cookies. Serve immediately; store in an airtight container for up to a week.

Steps:

• Position a rack in center of the oven and preheat to 375. Line 2 baking sheets with parchment paper and set aside.
• In a small bowl whisk together the flour, salt and baking powder. Set aside.
• In a bowl of a stand mixer combine the butter, palm shortening and sugar and mix on medium until light and fluffy about 3 minutes.
• Add the eggs 1 at a time mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute.
• Add the flour and pineapple juice in 2 additions mixing until just combined.
• On the prepared baking sheets using a cookie scoop or spoons place batter in about 2 tablespoonfuls about 2 inches apart.
• Bake for 10 minutes. Let cool for 5 minutes and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break.
• Let cool completely before frosting and assembly. For the coconut marshmallow fluff combine butter and marshmallow fluff in a bowl of a stand mixer and mix until well combined 3-4 minutes.
• Slowly add in sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut.
• To assemble spread about 2 tablespoons of filling on one of the cookies then top with another and roll the edges in the toasted coconut or sprinkle it on.
• Keep refrigerated up to 1 week in an airtight container. Serve at room temperature.