More pineapple and coconut. This time in whoopie pie form.
Ridiculous right? Ok so since May is my birthday month and I tend to celebrate all month long and this is my blog and I can do pretty much whatever I want with it, all month long will be pineapple and coconut themed recipes. With some Hawaiian and other tropical recipes thrown in. I figured why not have some fun with my favorite foods to celebrate me and my blog!! I have lots of fun recipes planned ( hoping I can get to them all, we are planning on moving into our new house this month – if the kitchen remodel is finished) so I may not get to everything this month. I hope I can though.
The cookie part of these whoopie pies came out a little softer than I had expected so a few broke while icing them. My hubs was so disappointed that he HAD to eat those….
I made these to not only kick off my birthday month, but for this month’s Leftover’s Club recipe as well. I know I made a couple recipes recently like the Pina Colada S’mores, (don’t forget to enter the Kitchen Aid Mixer giveaway featured on that post) , and my salad the other day that has an insanely good Pina Colada dressing, and I had intended for those to be posted in May but they ended up in the tail end of April. Never too early to start birthday celebrations!!
I am paired up with Jen from Juanita’s Cocina for this month’s Leftover’s Club. This is seriously the most fun club. Each month we are paired up with another blogger in the group and we send each other, well, our leftovers from the recipes we make. I think its great because I get to know each blogger I am paired up with a little better and try their amazing baked goodies. This world is full of some seriously amazingly talented home bakers and cooks, and Jen is one of them. Check her blog out when you get a chance!
Speaking of the Leftover’s Club, if you have a blog and want to join in click on the badge on the side of my blog or any of the underlined Leftover’s Club that you see here for more information.
Check out all the insanely yummy treats made for this month. Leftover’s never tasted so good!!
Savory Simple – Quinoa Energy Bars
The Girl In The Little Red Kitchen – Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani – Pancakes and Bacon Cookies
Juanita’s Cocina – Butterscotch Browned Butter Blondies
Damn Delicious – Salted Caramel Pretzel Blondies
Eats Well With Others – Salted Caramel Shortbread
Farmgirl Gourmet – Sea Salted Toffee Chocolate Chip Cookies
Frugal Foodie Mama – Cookie Butter Pecan Bars
Let’s Give Peas a Chance – Chocolate Stout Brownies
Budget Gourmet Mom – Crisp Oatmeal Cookie Sandwiches
A Zesty Bite – Dulce de Leche Sugar Cookies
Sugar Dish Me – Strawberry Lemonade Loaf
Roxana’s Home Baking - Chocolate chip bars
Little Kitchie – Salted Oatmeal Chocolate Chip Cookies
Pineapple and Coconut – Pineapple Whoopie Pies with Coconut Cream Filling
O’Boy! Organic – Rhubarb Cake
MarocMama – Caramel Vanilla Bean Krispie Treats
Omeletta – Brown Sugar Meringues
Eat Bake Drink Cook - Everything Cookies
Healthy. Delicious. – Carrot Cake Granola
Souffle Bombay – Sweet & Spicy Pecans
The Spiced Life – Garam Masala Caramel Corn
Kelly Bakes – Raspberry Cream Marshmallows
Bakeaholic Mama – Chocolate Cookie Dough Macarons
Whey Beyond the Naked Truth – Chia Seed Protein Bites
- For the Pineapple cookie:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (1/2 stick) unsalted butter, softened
- 4 tablespoons organic palm shortening (Tropical Traditions)
- 1 cup sugar
- 2 large eggs, at room temp
- ¾ cup pineapple juice
- ½ cup crushed pineapple
- 1 teaspoon vanilla extract
- For the Coconut filling:
- 2 sticks (3/4 c ) butter, unsalted, room temp
- 1 cup marshmallow fluff **
- 1 cup sifted powdered sugar
- 1 tsp coconut extract
- ½ cup unsweetened shredded coconut
- Toasted unsweetened shredded coconut for rolling the edges of the whoopie pies.
- Position a rack in center of oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicon bake mats and set aside.
- In a small bowl wisk together the flour, salt and baking powder. Set aside
- 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. Add the eggs one at a time, mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute. Add the flour and pineapple juice in two additions mixing until just combined
- On the prepared bake sheets, using a cookie scoop or spoons, place batter in about 2 tablespoonfuls, about 2” apart. Bake for 10 min. Let cool for 5 min and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break. Let cool completely before frosting and assembly.
- For the coconut marshmallow filling
- Combine butter and marshmallow fluff in a bowl of a stand mixer and mix until well combined, 3-4 minutes. Slowly add in the sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut.
- Assembly: spread about 2 tablespoons of filling on one of the cookies, then top with another and either roll the edges in the toasted coconut or sprinkle it on. Keep refrigerated up to one week in an airtight container. Serve at room temp.
- ¾ cup granulated sugar
- ½ cup honey
- ¼ cup water
- ⅛ teaspoon sea salt
- 2 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- Stir together the sugar, honey water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. You want the egg whites at soft peaks by the time the syrup reaches 240°F. When the syrup is 240 deg immediately remove from the stove and reduce the mixer speed to low and slowly drizzle the syrup into the egg whites. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy and mixer bowl is cool to the touch, about 7 minutes. Add in the vanilla and whip 2-3 minutes more until the mixture is stiffened back up again. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
I do have some healthy recipes planned along with, well, not so healthy ones like these whoopie pies. But I believe life is all about balance and using high quality ingredients in sweet recipes as well as savory. I am excited for all the recipes I have planned this month, including a few from some amazing bloggers I have become friends with that are guest posting for me this month. This is going to be a fantastic month!!!