Chocolate Coconut Cream Whoopie Pie

If you love vintage cookies, these whoopie pies will bring you back to simple times but the recipe is made easier starting with a cake mix and the filling is so easy for a quick nostalgic blast from the past.

These chocolate cookies are filled with coconut marshmallow cream inside, and of course adaptable to a chocolate cream non coconut filling just by omitting the coconut.

During the last few years, we've even used other cake mix flavors and adapted our whoopie pies using spice cake, white cake, and lemon whoopie pies, so this recipe is very versatile.

Try adding different extracts to the filling to coordinate the kind of cake mix you're using when making the cake mix whoopie pies

Just scroll down to the end of our page for this printable recipe and when you hit the print button ads will go away.

Step-by-Step Chocolate Coconut Cream Whoopie Pies

1. make cake mix cookies
2. use a cookie scoop for even sizes
3. bake and cool them
4. make the filling
5. fill the cookie on the flat side
6. sandwich them together that's it!

Other Filling Ideas

• maple extract
• Nutella
• spread with real peanut and jelly
• raspberry extract or liquor
• banana extract
• chocolate ganache

Ingredients you will need for Chocolate Coconut Cream Whoopie Pies

• cake mix chocolate flavored any brand (or another flavor you may prefer of cake mix)
• water
• eggs
• salt
• vegetable oil
• Filling:
• marshmallow cream
• powdered sugar
• vanilla
• unsalted butter

Other Recipes We Love

25 Holiday Cookies

One Stop Cookie Shop

Banana Cake Mix Cake

Valentine's Day Recipes

Carrot Cake Made with a Cake Mix

Blueberry Cake Mix Cake

Cake Mix Variety Cookies

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American

Yield: 24

Author: Claudia Lamascolo

Chocolate Coconut Cream Whoopie Pies

A marshmallow coconut cream chocolate whoopie pie. Little cake sandwiches with cream in the center are a delicious vintage recipe.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 box Devil’s Food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• Marshmallow Cream Coconut Filling:
• 6 tablespoons unsalted butter, melted
• 1 cup plus 2 tablespoons powdered sugar
• 1 cup plus 2 tablespoons marshmallow fluff
• 2/3 cup of coconut put through the food processor until very fine
• 1 teaspoon vanilla extract
• Optional 1 teaspoon coconut extract
• Beat together the filling ingredients and set aside.
• Spread onto the cooled flat surface of one cake and sandwich them together with another.

Instructions

1. Preheat oven to 400 degrees using an electric mixer, and beat until the batter is smooth and blended around 2 minutes.
2. With a medium cookie scoop (or tablespoon) drop batter onto parchment-lined baking sheets at least 2 inches apart.
3. Bake for 8 to 10 minutes or until the tops are firm when touched.
4. Cool on wire racks.
5. Filling with the marshmallow coconut cream and sandwich the cookies together to make the whoopie pies.
6. Store these in an air tight container up to 4 day in the refrigerator and serve them at room temperature

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2012/06/chocolate-coconut-cream-whoopie-pie.html

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More Cookie Recipes to Try

Banana Chocolate Chip Biscotti

Chocolate Spice Cookies

Old Fashioned Buttermilk Cookies

Shortbread Chocolate Chip Cookies

Cowboy Cookies

Cake Mix Funfetti Dip

Cake Mix Banana Cake

Cake Mix Lemon Cheesecake Bars

Cake Mix Blueberry Cake

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