pineapple whoopie pies with coconut cream filling

★★★★★ 2 Reviews
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

this is a good one

★★★★★ 2 Reviews
serves 24
prep time 20 Min
cook time 10 Min
method Convection Oven

Ingredients For pineapple whoopie pies with coconut cream filling

  • 2 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 c
    butter, unsalted softened
  • 4 Tbsp
    organic palm shortening
  • 1 c
  • 2 lg
    eggs room temperature
  • 3/4 c
    pineapple juice
  • 1/2 c
    crushed pineapple
  • 1 tsp
    vanilla extract
  • 2 stick
    butter, unsalted room temperature
  • 1 c
    marshmallow fluff
  • 1 c
    powdered sugar sifted
  • 1 tsp
    coconut extract
  • 1/2 c
    unsweetened shredded coconut
  • toasted unsweetened shredded coconut for rolling the edges of the whoopie pies

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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