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How To Make German Chocolate, Coconut Cream Filled Whoopie Pies
The Pleasure Of Chocolate Whoopie Pies!
My husband is on a quest. His goal is to create the most sensational, extraordinary, delectable whoopie pies a person can imagine. Last month, his creation was a pumpkin variety that absolutely sold me on his adventurous culinary journey.
This month he has made a German Chocolate, Coconut Cream filled whoopie pie. The smooth chocolate pie coverings are a deep, rich, smooth flavor with a soft texture, which makes this dessert a superb after dinner treat. My first filling preference was marshmallow, but the coconut cream was surprisingly delicious.
By the way, did you know that German Chocolate Cake was not created in Germany? The original name was in honor of Sam German who made a chocolate bar in 1852 for the Baker's Chocolate company. The cake was commonly referred to back then as German's Chocolate Cake recipe.
A Coconut Loving Squirrel
Young Green Coconut
A Little Humorous Background Story
In order to maintain a healthier diet, we use organic, natural, fresh ingredients as much as possible. The recipe listed below is from the book written by S. Billngsley and A. Treadwell, Whoopie Pies. The recipe ingredients are posted as listed in the book. However, we substituted with our natural foods where possible. For example, whole wheat, organic, flour instead of the all purpose.
As my husband was baking in the kitchen, it suddenly dawned upon him that we could have used our own coconuts for the recipe. Now, we already had the natural, organic coconut milks and flakes, but the notion to go a step further was exciting to him. Not to me. Climbing up the tree was totally out of the question.
However, for sake of curiousity, I went outside and looked up at the tree, which rose up from the ground over 100 feet, and decided the risk was not worth it. As I stood looking up, circling the tree, my toe suddenly hit upon a small coconut the size of a walnut. Shortly thereafter, another fell to the ground a few inches from this one. It became quite clear, as I gazed upwards, a squirrel was up there tossing down coconuts.
I realized that he considered my presence a threat to his treasure of coconuts. I, on the other hand, considered him a great nuisance. The thought occurred to me to go back inside, reach out through my upstairs window, and pelt him with his own coconut missles! But instead, I just quietly retreated inside and informed my hubby that it was way too dangerous a mission.
Yesterday, I saw my squirrel friend eating a coconut in the tree as I walked by on my way to the gym. I could have sworn I heard chuckling!
The Typical Coconut Tree
Share Your Thoughts
Do you like coconut in desserts?
Coconut Tree Trivia
Coconut, is the fruit of the coco palm (cocos nucifera), a tree widely distributed through topical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. The trees therefore establish themselves naturally on small islands and low shores bordering the topical seas. The tree grows to a height of 60 -100 feet, with a smooth cylindrical stem marked by the ring-like scars of former leaves. It bears at the top a crown of frond-like leaves or white blossoms.
The number of nuts varies; a well-cared-for tree may yield 75 to 200 annually. The mature fruit as it comes from the tree is encased in a thick, brown fibrous husk. The nut itself has a hard woody shell, with three round scars at one end; the embryo lies against the largest scar and emerges through it as a developing plant. Through this easily punctured spot the "milk" of the young coconut may be drained. (Source: Fact Monster.com; coconut)
Note: Coconut Trees only grow in the topical areas of Florida and Hawaii in the United States.
Recipe Photo Guide For Chocolate Whoopie PiesClick thumbnail to view full-size
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Resource For German Chocolate Whoopie Pies
Chocolate Whoopie Cake Ingredients
- 1 2/3 c Whole wheat flour, or all purpose flour
- 2/3 c Unsweetenred cocoa powder
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 4 tbs Unsalted butter at room temperature
- 4 tbs Vegetable shortening
- 1 c Dark brown sugar - packed
- 1 large egg
- 1 tsp Vanilla Extract
- 1 1/4 c Milk
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Make sure your oven rack is in the center of the oven.
- Sift flour, cocoa, baking soda, and salt onto a sheet of waxed paper (or in a small bowl). Beat together the butter, shortening and brown sugar in a medium size bowl on low speed until just combined. increase speed to medium. Beat until fluffy and smooth about 3 minutes.
- Add the egg and vanilla. Beat for another 2 minutes.
- Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add remaining flour mixture and milk. Beat until completely combined.
- Using a spoon (or ice cream scoop), drop about 1 tablespoon of batter onto one of the prepared baking sheets. Repeat. Space the batter rounds about 2 inches apart. Bake one sheet at a time for ten minutes each, or until the pies spring back when pressed gently.
- Remove from the oven and let the cakes cool on the sheet for about 5 minutes. Transfer them to a rack to cool completely.
- If you are filling them with icing or a spread, you will need to refrigerate them afterwards for about thirty minutes to firm. See the recipe for coconut cream below for the complete German Chocolate recipe idea.
Recipe Photo Tour for Coconut FillingClick thumbnail to view full-size
Coconut Cream Filling
- 4 tbs unsalted butter at room temperature
- 1 3/4 c confectioner's sugar
- 3 tbs sweetened shredded coconut
- 2 tbs unsweetened shredded coconut
- 3 tbs coconut milk
- 1/2 tsp vanilla extract
In a medium to large bowl, using low speed, beat together the butter and sugar until combined. Add the sweetened coconut, unsweetened coconut, coconut milk, and vanilla. beat on low until smooth about 5 minutes
- Variation: Add 1 tablespoon solid coconut oil.
You can roll the completed whoopie pies in 1 1/2 c toasted coconut mixed with 1 cup chopped pecans. We placed shredded coconut on a lightly oiled baking sheet, broiled it in a 350 degree oven for about 5 minutes to brown. However, some ovens may take shorter or longer broiling time to brown the shredded coconut.
After the coconut is toasted, let it cool slightly (about three to four minutes) and mix with the chopped pecans. You can roll the edges of the German Chocolate, cream-filled, whoopie pies in this mix for a tasty finish.