I love chocolate and coconut together – it’s such a delicious combination of flavors and texture. The creaminess of the chocolate combines perfectly with the texture of the coconut.
This whoopie pie recipe makes the most delicious whoopie pies – two vanilla and coconut cookies filled with dark chocolate ganache filling, and decorated with sprinkles. It’s a great dessert to make with kids, but I know many adults that it has become their favorite too!
Coconut and Chocolate Whoopie Pie
For vanilla and coconut whoopie pies:
- 100 grams (1 stick) butter at room temperature
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 large egg
- 200 ml. (1 cup) sour cream
- 30 ml. (2 tbsp.) milk
- 250 grams (1 3/4 cup) all-purpose flour
- 100 grams (1 cup) ground coconut
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
For dark chocolate ganache filling:
- 200 grams dark chocolate
- 250 ml. (1 cup) whipping cream
- 75 ml. (1/3 cup) whipping cream very cold
Vanilla and coconut whoopie pie: preheat oven to 170c degrees and line oven tray with baking paper.
In a bowl of a mixer with a paddle-attachment put butter, sugar, vanilla and salt and blend at high speed until mixture is creamy.
Scrape the rim of the bowl with a spatula and add an egg. Continue to blend until absorbed.
In a small bowl mix sour cream and milk.
In separate bowl mix flour, coconut, baking soda and baking powder.
Add both dry and wet ingredients alternately, while stirring between addition. Start and finish with day ingredients.
Using an ice cream scoop, form round mounds of batter on the baking paper. It is important to leave space of about 2-3 cm between mounds.
Bake for 10-12 minutes or until whoopee pies swell, golden and set, but still slightly soft to the touch.
Cool completely. Arrange pair of whoopie pies.
Whipped chocolate ganache: chop the chocolate and put in a bowl.
Add 250 ml. of cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
Cool the mixture completely in the refrigerator for 2-3 hours, until it is cold.
Transfer the ganache, into a mixer bowl, add in 75 ml. cream and whip until uniform and stable cream form.
Transfer the cream into a piping bag and fill the Whoopie Pies.
Roll the edges in Sprinkles.
- Keep the whoopie pie in a sealed box in the refrigerator up to 3-4 days. It is recommended to take them out 10 minutes before serving.
- Instead of sprinkles you can decorate with ground nuts, coconut or even chopped chocolate.
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