German Chocolate Whoopie Pies
Delightful dessert sandwiches combining rich chocolate cookies with a sweet coconut-pecan filling, perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the filling
- ½ cup evaporated milk
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 large egg yolks
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 teaspoon vanilla extract For filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Beat together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the eggs and vanilla extract to the mixture and mix well.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until combined.
- Scoop out small balls of dough onto a lined baking sheet and bake for 10-12 minutes.
- Let the cookies cool completely on a wire rack.
Filling
- For the filling, whisk together the evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat.
- Cook the mixture, stirring constantly, until thickened (about 8-10 minutes).
- Remove the saucepan from heat and stir in the coconut, pecans, and vanilla extract. Let it cool to room temperature.
Assembly
- To assemble the whoopie pies, spread a generous spoonful of the coconut-pecan filling on the flat side of one cookie, then sandwich it with a second cookie.
- Repeat with the remaining cookies.
- Optional: Sprinkle a pinch of flaky sea salt on top for an extra flavor pop.
Notes
Serve immediately or chill slightly to firm up the filling. Keep the whoopie pies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For even better results, you can freeze them for up to three months, just make sure to separate the layers with parchment paper to prevent sticking.