Cherry And Coconut Whoopie Pies Food

CHERRY COCONUT SCUFFINS

Steps:

• Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
• Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
• In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
• Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

WHOOPIE PIES

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
• Combine the flour, cocoa, baking powder and salt in a bowl.
• Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
• Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
• For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.)
• Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).

COCONUT WHOOPIE PIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• For the coconut cakes: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla extract and coconut extract if using.
• In a medium bowl, whisk together the flour, baking powder and salt. Add about half the flour mixture to the mixer bowl and mix on low speed to combine. Scrape the bowl well with a rubber spatula. With the mixer on low speed, add the buttermilk in a slow, steady stream and mix until incorporated. Add the remaining flour and mix on low speed to combine. Scrape the bowl well, then mix in the coconut on low speed.
• Use a 1/4-cup (2-ounce) scoop to scoop mounds of batter onto the prepared baking sheets, staggering the cakes and leaving at least 2 inches of space between each. (You should have 16 scoops.) Bake until the cakes are lightly golden around the edges and the centers spring back when gently touched, 18 to 20 minutes. Cool completely on the baking sheets.
• For the filling and assembly: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar until light and fluffy, 2 to 3 minutes. Add the marshmallow creme and mix to combine. Transfer the mixture to a piping bag and cut a 1/2-inch opening at the tip.
• Flip over 8 cakes and pipe filling onto them, stopping about 1/2 inch from the edges. Sprinkle a little coconut on top of the filling if desired. Top each with one of the remaining cakes, pressing gently so the filling reaches the outside edges. Refrigerate for 15 to 30 minutes to allow the filling to set.
• Serve immediately or store the whoopie pies in an airtight container for up to 2 days.

COCONUT CREAM WHOOPIE PIES

Steps:

• 1. Position two racks in the middle of your oven. Preheat oven to 350°F. Grease or line two cookie sheets with parchment paper. Set to the side.
• 2. pread 1 cup of shredded coconut evenly in bottom of 9- by 13-inch baking pan. Place in the heating oven for about 5-10 minutes, or until lightly browned and toasty. Set aside
• 3. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, vigorously whisk together the egg, melted butter, and sugar until mixture is smooth and has lightened slightly in color, about 1 minute. Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture. Mix only until no streaks of flour remain.
• 4. Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size. You will get either 24 jumbo cookies, or 36 medium sized cookies, depending on your size preference. Leave a generous amount of space, about 2 inches, between cookies to allow for spreading.
• 5. Before putting the cookies in the oven, sprinkle the tops with about half of the toasted coconut; reserve the rest for garnishing the finished sandwiches.
• 6. Bake for 8 to 10 minutes, until cookies have a dull look on top, and the edges are very lightly browned.
• 7. While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined. Add the coconut, coconut milk (or milk), and vanilla and beat on low until smooth, about 5 minutes.
• 8. Assemble the cookies. First, pair cookies of similar sizes together. Then, turn half of the cookies upside down. Place a spoonful of filling on the center of the flat side of a cookie; sandwich its pairing cookie on top. The filling should spread to the edges based on the weight of the cookie placed on top. Either sprinkle toasted coconut on the exposed sides of the filling in the cookie, or gently roll the filled cookie in the remaining toasted coconut. Repeat with the remaining cookies. Serve immediately; store in an airtight container for up to a week.