German Chocolate Whoopie Pies
These German Chocolate Whoopie Pies are a delightful twist on the classic German Chocolate Cake. Soft, chewy chocolate cookies are sandwiched together with a rich caramel pecan coconut filling and a silky milk chocolate ganache. Perfect for dessert lovers, these treats offer an irresistible balance of chocolate, coconut, and nutty goodness in every bite. Whether you're making them for a party or just indulging at home, this recipe is a must-try!
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Wire rack
- Saucepan
- Whisk
- Cookie scoop
- Cooling rack
- Measuring cups & spoons
Ingredients
- For the Whoopie Pies:
- 2 cups all-purpose flour
- 5 tbsp unsweetened cocoa powder
- 1 1/8 tsp baking powder
- 1 tsp baking soda
- 1/2 cup solid vegetable shortening or unsalted butter room temperature
- 1 cup granulated sugar
- 2 large egg yolks
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Caramel Pecan Coconut Filling:
- 1/2 cup evaporated milk
- 2 large egg yolks
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup 1 stick chilled unsalted butter, cut into cubes
- 1 1/2 cups sweetened flaked coconut
- 3/4 cup chopped toasted pecans
- For the Milk Chocolate Ganache:
- 3 tbsp heavy whipping cream
- 1/2 cup milk chocolate chips
Instructions
- Step 1: Making the Whoopie Pies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat shortening (or butter), sugar, egg yolks, and vanilla until fluffy.
- Gradually add the flour mixture in three additions, alternating with milk in two additions. Mix until smooth.
- Drop rounded tablespoonfuls of batter onto the baking sheets, spacing them 3 inches apart.
- Bake for 8–10 minutes, until cookies puff up but remain soft.
- Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- Step 2: Preparing the Caramel Pecan Coconut Filling
- In a saucepan, whisk together evaporated milk, egg yolks, and vanilla.
- Stir in sugar and a pinch of salt, then add butter cubes.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns golden (8–10 minutes). Do not boil!
- Remove from heat and stir in coconut and pecans.
- Let the filling cool completely, then refrigerate for 1 hour until slightly firm.
- Step 3: Making the Milk Chocolate Ganache
- Heat heavy cream in a saucepan until it simmers.
- Remove from heat and stir in milk chocolate chips. Whisk until smooth.
- Let cool for 15 minutes until spreadable.
- Step 4: Assembling the Whoopie Pies
- Spread 1 tbsp of caramel pecan coconut filling on the flat side of half the cookies.
- Spread 1 tsp of ganache on the flat side of the remaining cookies.
- Press the cookies together to form whoopie pies.
- Refrigerate for 1 hour before serving for best results.
Notes
Make-Ahead Tip: You can prepare the cookies and filling a day in advance.
Storage: Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
Freezing Option: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
Dark Chocolate Alternative: Use dark chocolate chips instead of milk chocolate for a richer flavor.
Storage: Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
Freezing Option: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
Dark Chocolate Alternative: Use dark chocolate chips instead of milk chocolate for a richer flavor.