pineapple whoopie pies with coconut cream filling

How To Make pineapple whoopie pies with coconut cream filling

• 1

  Position a rack in center of the oven and preheat to 375. Line 2 baking sheets with parchment paper and set aside.
• 2

  In a small bowl whisk together the flour, salt and baking powder. Set aside.
• 3

  In a bowl of a stand mixer combine the butter, palm shortening and sugar and mix on medium until light and fluffy about 3 minutes.
• 4

  Add the eggs 1 at a time mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute.
• 5

  Add the flour and pineapple juice in 2 additions mixing until just combined.
• 6

  On the prepared baking sheets using a cookie scoop or spoons place batter in about 2 tablespoonfuls about 2 inches apart.
• 7

  Bake for 10 minutes. Let cool for 5 minutes and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break.
• 8

  Let cool completely before frosting and assembly. For the coconut marshmallow fluff combine butter and marshmallow fluff in a bowl of a stand mixer and mix until well combined 3-4 minutes.
• 9

  Slowly add in sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut.
• 10

  To assemble spread about 2 tablespoons of filling on one of the cookies then top with another and roll the edges in the toasted coconut or sprinkle it on.
• 11

  Keep refrigerated up to 1 week in an airtight container. Serve at room temperature.
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