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
Instructions
Step 1: Make the Chocolate Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Using a small ice cream scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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
- 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).
- 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
- Turn half of the cookies flat side up. Spread a generous tablespoon of the coconut-pecan filling on each.
- If desired, drizzle a teaspoon of chocolate ganache on the remaining cookies.
- 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
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.
Ingredients
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
Instructions
Step 1: Make the Chocolate Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Using a small ice cream scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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
- 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).
- 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
- Turn half of the cookies flat side up. Spread a generous tablespoon of the coconut-pecan filling on each.
- If desired, drizzle a teaspoon of chocolate ganache on the remaining cookies.
- 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.
Notes
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