German Chocolate Whoopie Pies
Ingredients:
For the Chocolate Cookies:
1 box chocolate cake mix
1/2 cup vegetable oil
2 large eggs
For the Coconut-Pecan Filling:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Make the Chocolate Cookies:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together chocolate cake mix, vegetable oil, and eggs until well combined.
Drop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes until the edges are set but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Coconut-Pecan Filling:
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly until thickened (about 10 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the filling cool to room temperature before using.
Assemble the Whoopie Pies:
Spread a generous amount of coconut-pecan filling on the flat side of one chocolate cookie.
Sandwich it with another cookie, pressing gently.
Repeat with remaining cookies and filling.
Serve immediately or store in an airtight container.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal per pie | Servings: 12 whoopie pies
Tips:
Refrigerate the filling for 15 minutes for easier spreading.
Add a drizzle of melted chocolate for an extra indulgent touch.