German Chocolate Whoopie Pies
These homemade German Chocolate Whoopie Pies are soft, chocolatey, and filled with a rich coconut-pecan filling. The perfect handheld dessert!
Equipment
- Mixing bowls
- Whisk
- Electric Mixer
- Baking Sheet
- Parchment paper
- Cooling Rack
Ingredients
Whoopie Pie Batter
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Coconut-Pecan Filling
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 egg yolk
- ¼ cup unsalted butter
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two until fully incorporated.
- Drop tablespoon-sized portions of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the tops spring back when lightly pressed. Let cool completely on a wire rack.
- In a small saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolk, and butter.
- Stir constantly until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the coconut, pecans, and vanilla extract. Let cool to room temperature.
- Spread a generous amount of coconut-pecan filling on the flat side of one whoopie pie.
- Top with another whoopie pie, pressing gently to create a sandwich.
- Repeat with remaining cookies and filling. Serve immediately or store in an airtight container.