Description
Soft chocolate cookies sandwich a rich coconut-pecan filling, creating a handheld dessert everyone will love.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix chocolate cake mix, vegetable oil, eggs, and 1 tsp vanilla until smooth.
- Line baking sheets with parchment paper. Scoop tablespoon-sized portions of batter onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are firm. Cool on sheets for a few minutes, then transfer to wire racks.
- In a bowl, combine sweetened condensed milk, butter, coconut, pecans, and 1 tsp vanilla. Stir until fully blended.
- Spread filling on one cookie and top with another, pressing gently to create a sandwich. Repeat with remaining cookies.
- Let whoopie pies rest 30 minutes before serving for filling to set.
Notes
 For extra flavor, lightly toast pecans before adding to filling. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to a week. Freeze individually wrapped whoopie pies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American