Coconut Chocolate Chip Whoopie Pies
MAKES 6 WHOOPIE PIES
Coconut in the batter and filling and large flaked coconut around the edges make this recipe a winner.
1 cup organic non-hydrogenated vegetable shortening
1½ cups powdered sugar, sifted
½ cup canned full-fat coconut milk (well mixed)
2 tablespoons gluten-free all-purpose flour blend of choice
1 teaspoon pure vanilla extract
¼ cup unsweetened finely shredded coconut, lightly toasted
¼ cup large coconut flakes, lightly toasted
1 teaspoon unsweetened cocoa, for dusting
1. Prepare Coconut Chocolate Chip Cookie batter and bake as instructed. Once baked, remove cookies from oven and let cool for a minute on baking sheets. Then carefully remove to a rack to cool. Pair up matching cookies (for 6 whoopie pies).
2. Place shortening, powdered sugar, coconut milk, flour and vanilla in the bowl of a stand mixer (or a large bowl using a hand-held mixer). Using the paddle attachment, mix on low-speed until all ingredients are combined. Scrape down the sides with a silicone spatula. Increase speed to medium-high and keep mixing for about 5 minutes. Filling will start out looking almost curdled and then turn satiny smooth and fluffy. Fold in ¼ cup finely shredded coconut until well combined.
3. Pipe, scoop or place a scant ¼ cup of filling in the center of one flat side of each whoopee pie pair. Top with second cookie and press down lightly just to make the top half adhere and to push filling out to edges. Once filling is in place, sprinkle small amounts of large toasted coconut flakes around the edges.
4. Place filled pies on a baking rack with a baking sheet or parchment paper underneath. Using a mesh strainer, very lightly dust unsweetened cocoa over each whoopie pie.
Each whoopie pie contains 883 calories, 56g total fat, 29g saturated fat, 0g trans fat, 39mg cholesterol, 422mg sodium, 97g carbohydrate, 2g fiber, 53g sugars, 4g protein, 62Est GL.
Lisa Stander-Horel (glutenfreecanteen.com) is author of the newly revised, Gluten-Free Canteen’s Book of Nosh, to be released this fall.