Soft chocolate cake cookies sandwiched with a rich coconut–pecan filling inspired by classic German chocolate cake. These whoopie pies are perfect for dessert lovers and work great for recipe blogs or social media.
Ingredients
For the Chocolate Whoopie Pies
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, softened
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1 cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 cup buttermilk
For the Coconut Pecan Filling
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1 cup evaporated milk
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3 egg yolks
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¾ cup brown sugar
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½ cup unsalted butter
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1 tsp vanilla extract
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1⅓ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients
In a bowl whisk together:
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flour
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cocoa powder
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baking soda
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baking powder
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salt
Set aside.
3. Make the Batter
In a large bowl beat butter and brown sugar until light and fluffy.
Add the egg and vanilla and mix well.
Gradually add the dry ingredients alternating with buttermilk, mixing until smooth.
4. Bake the Whoopie Pies
Drop tablespoon-sized scoops of batter onto prepared baking sheets, leaving space between them.
Bake for 10–12 minutes until set.
Let cool completely.
5. Make the Coconut Pecan Filling
In a saucepan over medium heat, combine:
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evaporated milk
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egg yolks
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brown sugar
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butter
Cook while stirring constantly until the mixture thickens (about 10 minutes).
Remove from heat and stir in:
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vanilla
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shredded coconut
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chopped pecans
Allow filling to cool completely.
6. Assemble the Whoopie Pies
Spread a generous spoonful of the coconut pecan filling onto the flat side of one cookie.
Top with another cookie to create a sandwich.
Tips for Perfect Whoopie Pies
✔ Chill the filling slightly if it feels too soft.
✔ Use a cookie scoop for evenly sized pies.
✔ Store in an airtight container in the refrigerator for up to 4 days.
