Honoring my U.S. and Jamaican heritage, I created two decadent coconut whoopies (cake-cookies) filled with coconut flavored cream cheese filling creating a fun marriage of cream cheese, coconut and whoopieness!
- Prep time: 20 minutes
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- Cook time: 10 minutes
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- Total time: 30 minutes
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- Servings: 12
- 1 cup(s) of all purpose flour
- 1/2 cup(s) of dried shredded coconut, ground
- 1/2 cup(s) of brown sugar, firmly packed
- 1/4 cup(s) of vegetable shortening
- 1/8 cup(s) of sugar, granulated
- 2 eggs
- 1 1/2 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1/4 tsp. of salt
- 1/2 cup(s) of coconut milk
- 8 ounce(s) of Philadelphia Cream Cheese
- 4 ounce(s) of coconut oil, solid
- 2 cup(s) of powdered sugar
- Preheat oven to 350 degrees F.
- Lightly spray baking sheets with nonstick spray.
- In a large bowl, cream together shortening, sugar, and egg
- In another bowl, combine flour, dried ground coconut, baking powder, baking soda, and salt.
- If not using pure coconut milk, then stir ½ tsp coconut extract into ½ cup milk in a small bowl.
- Add the dry ingredients to the shortening mixture alternately with the milk mixture; starting and ending with the dry.
- Beat until combined. Do not overmix.
- Using a round ice cream scoop, drop on greased cookie sheet with 1” space in between.
- Bake 8-10 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
- For Coconut-Cream Cheese Filling
- Beat coconut oil until creamy, add cream cheese.
- Once creamy, add powdered sugar in two parts.
- To assemble, take the flat side of one whoopie cookie and drop a dollop of cream cheese filling using ice cream scoop in the middle.
- Top with an equally sized whoopie cookie and gently press until cream cheese filling spreads and fills whoopie pie.
- Makes 24 individual whoopie cookies and 12 whoopie pies.
