Pin
German chocolate whoopie pies bring together tender chocolate cookies and that dreamy coconut-pecan filling for a nostalgic treat I have yet to see anyone resist. This recipe transforms classic cake flavors into a fun handheld dessert that always steals the show at gatherings or as a special family treat.
When I first tested these for my husband’s birthday, I thought I might have leftovers to freeze but there was not a crumb left in sight. The combination of soft chocolate cookies and coconut-pecan filling just disappears.
Ingredients
- All purpose flour: gives the cookies a tender crumb and holds everything together
- Unsweetened cocoa powder: delivers deep chocolate flavor try to use a high quality brand for best results
- Baking soda: helps the cookies puff up and stay cake-like
- Salt: sharpens flavors and balances sweetness
- Unsalted butter: provides richness both in the cookies and the filling choose sweet cream butter for a fresher taste
- Brown sugar: keeps the cookies soft and adds a hint of caramel
- Egg: helps bind the dough
- Vanilla extract: brings warmth to both the cookie dough and filling I love using real vanilla for extra aroma
- Buttermilk: makes the cookies moist and tender and helps the chocolate stand out
- Evaporated milk: gives the filling its classic creamy base
- Sugar: sweetens the filling without being overpowering
- Egg yolks: thicken the filling for that traditional texture
- Shredded coconut: adds sweetness and chewy texture always go for unsweetened flakes for full flavor control
- Chopped pecans: bring nutty crunch to the filling toast them lightly for even more aroma
Step-by-Step Instructions
- Make the Cookie Dough:
- Whisk together flour cocoa powder baking soda and salt in a medium bowl so the rising agent blends evenly. In a large bowl cream butter and brown sugar with a wooden spoon or spatula until pale and fluffy. This builds air into the dough for soft cookies. Beat in egg and vanilla extract until the mixture goes completely smooth without streaks. Add the dry mixture in three portions alternating with buttermilk and always finishing with dry. Mixing in stages keeps the batter silky and stops overworking the flour for soft cookies.
- Shape and Bake the Cookies:
- Drop heaping tablespoons of batter onto parchment lined baking sheets leaving enough room for spreading as they bake. Space out the dough mounds for even cookies. Bake in a preheated oven at three hundred fifty degrees Fahrenheit until the tops just firm up around ten to twelve minutes. They should look set but still springy to the touch which means they will stay moist. Let cookies cool for about five minutes on the sheets before moving to a wire rack so they do not break apart.
- Prepare the Coconut Pecan Filling:
- In a medium saucepan combine evaporated milk sugar egg yolks and butter. Place over medium heat and cook gently stirring all the time to stop the eggs from scrambling. After about ten minutes the mixture should turn thick enough to coat a spoon and start to smell nutty. Pull off the heat and stir in vanilla shredded coconut and chopped pecans mixing until evenly combined. Let this filling cool until spreadable and thick.
- Assemble the Whoopie Pies:
- Take one fully cooled cookie and turn it flat side up. Spread a generous layer of coconut pecan filling right to the edges. Top with a second cookie flat side down and press gently to set the filling. Repeat with remaining cookies and filling until you have a tray of beautiful sandwiches.
Pin
My favorite part of this recipe is stirring the filling on the stove as the kitchen fills with the scent of butter and toasted nuts. My little one always asks if he can taste test a spoonful before the cookies are even cool. This filling alone is pure comfort.
Storage Tips
Keep assembled whoopie pies in an airtight container at room temperature for up to three days. For longer storage you can refrigerate them just let them come to room temperature before serving so the cookies stay soft. If stacking pies add a sheet of parchment between layers to prevent them from sticking together.
Ingredient Substitutions
If you do not have buttermilk you can use one tablespoon lemon juice or white vinegar added to a cup measure then top up with milk and let stand for five minutes. For a nut free version skip the pecans and add a few more tablespoons of coconut. Dairy free margarine works in place of butter but the flavor will be slightly different.
Serving Suggestions
These whoopie pies are delicious as an after dinner treat with coffee or a glass of cold milk. For a special finish dust the tops with powdered sugar or drizzle with melted dark chocolate. You can even break them into chunks and layer in a trifle with whipped cream for a party dessert.
Cultural Context
German chocolate cake originated in the US and is named after Sam German who developed a type of baking chocolate not the country. Turning the cake flavors into whoopie pies is a fun American spin that brings together traditions from Pennsylvania Dutch baking and southern celebrations.
Recipe Questions & Answers
- → How do I achieve soft and cake-like cookies?
Use buttermilk in the batter, and avoid overbaking to maintain a tender, moist texture for the chocolate cookies.
- → What’s the best way to thicken the filling?
Cook the filling over medium heat, stirring constantly until it coats the back of a spoon, ensuring it thickens properly.
- → Can I make the components in advance?
Yes, both cookies and filling can be made ahead. Store cookies in an airtight container and the filling chilled until ready to assemble.
- → Do I need to toast the pecans?
Toasting pecans is optional but enhances their flavor and adds extra crunch to the coconut-pecan filling.
- → How should I store leftover whoopie pies?
Keep assembled treats in the refrigerator in an airtight container. Let them come to room temperature before serving for best flavor.