German Chocolate Whoopie Pies
German Chocolate Whoopie Pies combine rich chocolate cookies with a decadent coconut-pecan filling. Inspired by the flavors of German chocolate cake, these treats offer a portable and delightful dessert perfect for any occasion.
Equipment
- Whoopie pie pan
- Electric Mixer
- Cooling rack
- Parchment Paper
Ingredients
Chocolate Cookie Base
- 2 cups all-purpose flour
- 5 tbsp dark chocolate cocoa powder
- 1 1/4 tsp baking powder
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large egg yolks
Filling
- 1 cup evaporated milk
- 1 cup brown sugar
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a whoopie pie pan.
- Mix the melted butter with brown sugar until combined, then add eggs and vanilla extract. Beat until smooth.
- Combine the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Using a cookie scoop, drop the batter onto the baking sheet or into the whoopie pie pan. Bake for 8-10 minutes or until the edges are set and the tops are dry.
- While the cookies are baking, prepare the filling. Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Heat over medium heat, stirring constantly, until thickened (about 8-10 minutes).
- Remove the filling from heat and stir in the vanilla, coconut, and pecans. Let it cool for 20 minutes before using.
- Once the cookies are cool, match them into pairs. Spread 1 tablespoon of the filling on one cookie and top with the second cookie to form a sandwich.
- Refrigerate the whoopie pies for 30 minutes to set the filling before serving.
Notes
For a more indulgent treat, drizzle the whoopie pies with chocolate ganache or roll the edges in extra chopped pecans.