Pineapple Whoopie Pies With Coconut Cream Filling

• Produce

  • 1/2 cup Pineapple

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Marshmallow fluff

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 4 tbsp Palm shortening, organic
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1 Coconut, toasted unsweetened
  • 1 tsp Coconut extract

• Drinks

  • 3/4 cup Pineapple juice

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 stick Butter, unsalted

Found on justapinch.com

Description

Ingredients

• 2 1/2 c all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 c butter, unsalted softened
• 4 Tbsp organic palm shortening
• 1 c sugar
• 2 large eggs room temperature
• 3/4 c pineapple juice
• 1/2 c crushed pineapple
• 1 tsp vanilla extract
• 2 stick butter, unsalted room temperature
• 1 c marshmallow fluff
• 1 c powdered sugar sifted
• 1 tsp coconut extract
• 1/2 c unsweetened shredded coconut
• toasted unsweetened shredded coconut for rolling the edges of the whoopie pies

Directions

• 1Position a rack in center of the oven and preheat to 375. Line 2 baking sheets with parchment paper and set aside. 2In a small bowl whisk together the flour, salt and baking powder. Set aside. 3In a bowl of a stand mixer combine the butter, palm shortening and sugar and mix on medium until light and fluffy about 3 minutes. 4Add the eggs 1 at a time mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute. 5Add the flour and pineapple juice in 2 additions mixing until just combined. 6On the prepared baking sheets using a cookie scoop or spoons place batter in about 2 tablespoonfuls about 2 inches apart. 7Bake for 10 minutes. Let cool for 5 minutes and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break. 8Let cool completely before frosting and assembly. For the coconut marshmallow fluff combine butter and marshmallow fluff in a bowl of a stand mixer and mix until well combined 3-4 minutes. 9Slowly add in sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut. 10To assemble spread about 2 tablespoons of filling on one of the cookies then top with another and roll the edges in the toasted coconut or sprinkle it on. 11Keep refrigerated up to 1 week in an airtight container. Serve at room temperature.