1. Make the Chocolate Cookies
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
Alternate adding dry ingredients and buttermilk, mixing until smooth.
Drop 1-tbsp scoops of dough onto sheets, spacing 2" apart.
Bake for 10-12 mins, then cool completely.
2. Make the Coconut-Pecan Filling
In a saucepan, whisk evaporated milk, sugar, egg yolk, and butter.
Cook over medium heat, stirring constantly, until thickened (~10 mins).
Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.
3. Assemble the Whoopie Pies
Spread 1-2 tbsp filling on the flat side of a cookie.
Top with another cookie and gently press together.
Pro Tips for the Best Whoopie Pies
š„ Toast the coconut & pecans – Deepens the flavor!
š« Use high-quality cocoa – Makes a richer cookie.
⏳ Chill dough for thicker cookies – 30 mins in the fridge before baking.
š Package creatively – Wrap in parchment & twine for gifts.
FAQs
❓ Can I use store-bought German chocolate frosting?
Yes, but homemade tastes far better and is easy to make!
❓ How do I store these?
Room temp: 2 days (covered).
Fridge: 5 days (bring to room temp before serving).
Freezer: 1 month (thaw in fridge).
❓ Can I make them gluten-free?
Sub 1:1 gluten-free flour blend for the all-purpose flour.
❓ Why are my cookies flat?
Butter may have been too soft—chill dough before baking next time.
