Dark German Chocolate Whoopie Pies

If you’re looking for a dessert that combines the rich flavors of German chocolate cake with the fun, handheld appeal of whoopie pies, you’ve come to the right place. These German Chocolate Whoopie Pies are a delightful treat, featuring soft, chocolatey cookies sandwiched with a luscious coconut-pecan filling. Perfect for parties, gifts, or a sweet indulgence, this recipe is a must-try for any dessert lover.

Why You’ll Love This Recipe

• Rich Chocolate Flavor: The cookies are made with dark cocoa powder for an intense chocolate taste.
• Creamy Coconut-Pecan Filling: A classic German chocolate-inspired filling that’s sweet, nutty, and utterly irresistible.
• Easy to Make: With simple steps and common ingredients, this recipe is beginner-friendly.
• Perfect for Sharing: These whoopie pies are great for gatherings, bake sales, or as a thoughtful homemade gift.

Ingredients

For the Chocolate Cookies:

• 2 cups all-purpose flour
• ½ cup dark unsweetened cocoa powder
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon double-strength vanilla extract
• 1 cup whole milk

For the Coconut-Pecan Filling:

• 1 cup granulated sugar
• ¾ cup evaporated milk
• 3 large egg yolks
• ¾ cup unsalted butter, cut into cubes
• 1½ cups sweetened flaked coconut
• 1½ cups chopped toasted pecans
• 1 teaspoon vanilla extract

For the Chocolate Ganache (Optional):

• ½ cup bittersweet chocolate chips
• 3 tablespoons heavy whipping cream

Equipment You’ll Need

• Mixing bowls (large and medium)
• Electric mixer (hand or stand)
• Baking sheets
• Parchment paper or silicone baking mats
• Small saucepan
• Whisk
• Ice cream scoop or tablespoon

• Cooling rack

Instructions

Step 1: Make the Chocolate Cookies

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Using a small ice cream scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the cookies spring back when lightly touched. Let them cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely19.

Step 2: Prepare the Coconut-Pecan Filling

1. In a saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160°F (71°C).
2. Remove from heat and stir in the coconut, pecans, and vanilla. Let the filling cool completely, then refrigerate for 1 hour to firm up910.

Step 3: Assemble the Whoopie Pies

1. Turn half of the cookies flat side up. Spread a generous tablespoon of the coconut-pecan filling on each.
2. If desired, drizzle a teaspoon of chocolate ganache on the remaining cookies.
3. Sandwich the cookies together, pressing gently to spread the filling to the edges.

Tips from Chef Robert Thomas

• Use High-Quality Cocoa Powder: For the best flavor, opt for dark unsweetened cocoa powder.
• Toast the Pecans: Toasting the pecans enhances their nutty flavor. Simply bake them at 350°F for 5-7 minutes.
• Storage: Store the whoopie pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition Information (Per Serving)

• Calories: 358 kcal
• Fat: 21g
• Carbohydrates: 40g
• Protein: 5g

Print