
Photo: Natalie Levin
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
Servings 16 whoopie pies
Ingredients
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
Decoration:
- Sprinkles
Instructions
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Vanilla and coconut whoopie pie: preheat oven to 170c degrees and line oven tray with baking paper.
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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.
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Scrape the rim of the bowl with a spatula and add an egg. Continue to blend until absorbed.
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In a small bowl mix sour cream and milk.
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In separate bowl mix flour, coconut, baking soda and baking powder.
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Add both dry and wet ingredients alternately, while stirring between addition. Start and finish with day ingredients.
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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.
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Bake for 10-12 minutes or until whoopee pies swell, golden and set, but still slightly soft to the touch.
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Cool completely. Arrange pair of whoopie pies.
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Whipped chocolate ganache: chop the chocolate and put in a bowl.
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Add 250 ml. of cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
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Cool the mixture completely in the refrigerator for 2-3 hours, until it is cold.
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Transfer the ganache, into a mixer bowl, add in 75 ml. cream and whip until uniform and stable cream form.
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Transfer the cream into a piping bag and fill the Whoopie Pies.
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Roll the edges in Sprinkles.
Recipe Notes
- 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.

Photo: Natalie Levin