Coconut Whoopie Pies

  • Pin It
  • print
Coconut Whoopie Pies Coconut Whoopie Pies Recipe Courtesy of

Servings: Makes 6 (3- to 3 1/2-inch) or 12 (2- to 2 1/2- inch) whoopie pies.
Prep Time: 30 min
Cook Time: 12 min
Difficulty: Moderate

Ingredients Add to grocery list

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons vegetable shortening
3/4 cup sugar
1 large egg
White of 1 large egg
3/4 cup lite coconut milk
1 teaspoon vanilla extract
About 1/4 cup sweetened flaked coconut
Coconut Fluff Filling (recipe follows)

Coconut Fluff Filling:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup marshmallow crème
1 cup sifted confectioners’ sugar
1/2 cup sweetened flaked coconut
2 tablespoons lite coconut milk
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract





Position oven rack in center of oven.  Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper. 

In a large mixing bowl, beat butter, shortening, and sugar until fluffy at medium speed of an electric mixer.  Add egg and egg white, and beat until incorporated.  Add half of flour mixture and half of coconut milk to creamed mixture; beat at medium speed just until blended.  Add remaining half of flour and coconut milk and vanilla; beat until blended.

Using a 1/4-cup ice cream scoop, drop batter into 12 mounds onto the prepared baking sheets, spacing them 2 inches apart.  Or drop batter into 24 mounds by well-rounded tablespoons onto the prepared baking sheets. Sprinkle half of the mounds with coconut. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 12 minutes for large cakes and 10 minutes for small cakes.  Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.

Spread flat side of the plain cakes generously with Coconut Fluff Filling.  Top with remaining coconut-topped cakes, pressing down lightly to seal them together. 

Coconut Fluff Filling:

Beat butter and marshmallow crème in a large mixing bowl at medium-high speed of an electric mixer until fluffy, scraping sides of bowl as necessary.  Beat in confectioners’ sugar, coconut, coconut milk, and extracts until smooth.  Makes about 1 3/4 cups.

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:


Would love to make this

By Anonymous on July 19, 2013


Paula, I'm a big fan! Love your show and recipes!

By Barbara Bible on July 03, 2013


Dear Mrs. Deen, I decided to try out your Coconut Whoopie Pie recipe this morning and I must say that after following your directions and ingredients word-for-word, they came out too much like biscuits. The flavor was alright and I don't know how you southerners make Whoopie Pies, but up in Maine where they originated they are more cake-like and softer to eat. Perhaps I did it wrong or the recipe was wrong, but either way it was different than what I'm used to.

By Eric S. on September 06, 2012


I went to my daughters in Tx. and we made the Coconut Whoopie Pies.These were the best I've ever put in my mouth.In fact my mouth watered the whole time we were making them.I ate 5 of them before anyone else got to them the next They were so yummy!!!

By Greta Hunt on February 22, 2012


Hi Paula I just love your recipes. I try as much as I can on my days off. Thanks much for sharing your love in your recipes. Always your fan. Giselle

By Giselle Joseph on February 21, 2012


Please help me find this receipe she had on the show it was empanadas it was a home made dough that a lady made on the show with her. Love love love her show and her. Thanks Debra

By debra on February 02, 2012


good job or great job

By ramona on November 23, 2011


Wonderful recipe. Will definitely take care of your sweet tooth. I didn't have any coconut extract so substituted almond and these were great. My husband likes it better than his traditional New England cocoa based whoopie pies.

By M. Edgecomb on September 05, 2011


This recipe is unforgettable! I made this for my family and they freaked out...they were quite impressed with my baking skills. This whoopie pie is amazing but you have to follow directions carefully. I found the filling to be a bit watery so I added an extra 1/2 cup of powder sugar. I thickened it to my liking. I will definitey make this again!

By share on July 30, 2011


I made your one bowl coconut pie this morning for surprise company! It was so easy , the only thing you may not have on hand was coconut milk, fortunately I had this. Everyone raved about it, I was sorry I didn't make two!!

By salcha on July 03, 2011


I love your show. I've been cooking for 55 years for the same man, and am still learning new things. Thanks a bunch. P.S. I'm a Hill Billy from Hot Spring, Arkansas

By Sue Bass on March 08, 2011


where do i find coconut milk

By ann on February 15, 2011

My Recipe Box |

Paula's Upcoming Schedule