Chocolate Whoopie Pies with Coconut Cream Filling
Dessert

Chocolate Whoopie Pies

with Coconut Cream Filling

40 MIN
$15.99 6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Here, we're using a duo of cocoa powder and chocolate chips to make our rich, doughy cookies that you'll sandwich together post-baking with coconut pastry cream, which will help grab onto all of the toasty coconut flakes as you roll the whoopie pies into them.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chocolate Whoopie Pies with Coconut Cream Filling
Title
  • 1 Pasture-Raised Egg
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • ¾ cup Coconut Pastry Cream
  • 2 oz Semi-Sweet Chocolate Chips
  • 2 oz Salted Butter
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Sugar
  • 1 oz Unsweetened Coconut Flakes
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 tsps Vanilla Powder
step-by-step
instructions
Make the dough
1 Make the dough

Place an oven rack in the center of the oven; preheat to 350°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. In a separate bowl, whisk together the flour, cocoa powder, vanilla powder, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Transfer the dry ingredients to the bowl of wet ingredients. Using a wooden spoon, gently mix just until no streaks remain (be careful not to overmix), then stir in the chocolate chips.

Form & bake the cookies
2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 1 tablespoon of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat the process to yield 12 total, ensuring the dough balls are uniform in size and spaced out evenly. Using the back of a spoon, gently press on each ball to flatten. Bake 10 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool completely (for quicker cooling, place in the refrigerator).

Toast the coconut flakes
3 Toast the coconut flakes

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a plate.

Make the whoopie pies & serve your dish
4 Make the whoopie pies & serve your dish

When ready to assemble, match pairs of similarly-sized cookies. Divide the coconut pastry cream among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Roll the whoopie pies in the toasted coconut flakes until the pastry cream is covered. Enjoy!

Tips from Home Chefs

Make the dough
1 Make the dough

Place an oven rack in the center of the oven; preheat to 350°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. In a separate bowl, whisk together the flour, cocoa powder, vanilla powder, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Transfer the dry ingredients to the bowl of wet ingredients. Using a wooden spoon, gently mix just until no streaks remain (be careful not to overmix), then stir in the chocolate chips.

2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 1 tablespoon of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat the process to yield 12 total, ensuring the dough balls are uniform in size and spaced out evenly. Using the back of a spoon, gently press on each ball to flatten. Bake 10 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool completely (for quicker cooling, place in the refrigerator).

Form & bake the cookies
Toast the coconut flakes
3 Toast the coconut flakes

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a plate.

4 Make the whoopie pies & serve your dish

When ready to assemble, match pairs of similarly-sized cookies. Divide the coconut pastry cream among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Roll the whoopie pies in the toasted coconut flakes until the pastry cream is covered. Enjoy!

Make the whoopie pies & serve your dish
Browse Steps
1 of 4