Pineapple Whoopie Pies with Coconut Cream Filling are a delicious tropical sweet treat!
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 have made a couple recipes recently like the Pina Colada S'mores , 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!!
Pineapple Whoopie Pies with Coconut Cream Filling
- For the Pineapple cookie:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup ½ 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 ¾ c butter, unsalted, room temp
- 1 cup marshmallow fluff **
- 1 cup sifted powdered sugar
- 1 teaspoon 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.
Marshmallow Fluff #leftoversclub
- 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!!!