Wednesday, May 8, 2013

Coconut Whoopie Pies with Lime Buttercream

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"You put the lime in the coconut ..." then post your creation to

Lady Behind the Curtain Dessert Challenge

This month's challenge was Coconut and Lime and after mulling over a multitude of possibilities I happened upon pictures of Whoopie Pies that caught my attention so I decided to create some whoopie with the two challenge ingredients.

Originally I intended the filling to be lime curd which I have never made before (as far as that goes I have never made whoopie pies before until now), but I opted for a more tried and true buttercream with a touch of coconut and lime. If I changed anything else I might scoop the cookie batter a tad smaller because the cookies do spread considerably when baking.
The results however, were declared "just the best thing ever" followed quickly by "you must get these out of the house!"  And out of the house most, but not quite all of them went.

Coconut Whoopie Pies
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup graham cracker crumbs
4 tablespoons unsalted butter, softened
3 tablespoons vegetable shortening
3/4 cup sugar
1 large egg plus 1 egg white
3/4 cup coconut milk
1 teaspoon vanilla extract
1 1/4 cups sweetened coconut, divided 
finely grated zest of one lime

Sift flour, baking powder, and salt together into a medium bowl; stir in graham cracker crumbs and set aside.

Mix butter and shortening with sugar on medium speed until creamy.  Beat in egg and egg white.  Add half of flour mixture, coconut milk, vanilla, then remaining flour mixture continuing on low speed until well blended.  Stir in 1/2 cup of coconut and lime zest.

Dip batter using a 1/4-cup ice cream scoop onto parchment-lined cookie sheets. Bake at 350 degrees for 12-15 minutes or until cookies are firm and begin to crack on top.  Place parchment paper with cookies on wire racks to cool completely.  The 1/4-cup size scoop will yield about 8-10 pies.

While cookies are cooling, spread remainder of coconut on baking sheet and toast under the broiler until golden brown.

Lime Buttercream
8 tablespoons unsalted butter, softened
3 cups powdered sugar
pinch of salt
1 teaspoon vanilla
2 tablespoons fresh lime juice
2 teaspoons grated lime zest

Cream butter on medium speed until fluffy.  Add remaining ingredients and mix until thoroughly blended.  Add more powdered sugar if needed for a good firm consistency.

Spread a generous amount of buttercream on the flat side of half of the cookies. Top each with another cookie.  Roll sides in toasted coconut.

So, as the lyrics go ... "put the lime in the coconut and you feel better ... "      

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  1. Yum! I want to just eat a bowl of the lime buttercream!!

    1. I somehow managed to have just a bit left over in the bowl ... lucky for me! Thanks for visiting!

  2. These look amazing...and I can so relate to the statement, "Get these our of the house!" "sigh"

    1. Hi Kate ... thanks for visiting!

  3. Your whoopie pies have me singing, Sandra. If you want them out of the house, you can send them over to the Ninja Baker =) Ah, well, at least I've got your wonderful recipe.

    P.s. Thanks for the tip on using a smaller ice cream scoop =)

    1. I will definitely try a smaller scoop next time, because I have to eat the whole thing and it would be better if the whole thing were smaller!

  4. family loves whoopie pies and yours could become a new favorite!

  5. I don't know why I haven't made Whoopie Pies yet! These are so unique and sound delicious. Wonderful recipe! Lime buttercream - oh yes please!

  6. Thanks Tricia! These were my first try at Whoopies and I'm definitely trying again ... this weekend, actually!