If you are searching for a decadent, nostalgic treat that marries the rich flavor of cocoa with the irresistible texture of coconut and pecans, then this German Chocolate Whoopie Pies Recipe is exactly what you need. These soft, cake-like sandwich cookies filled with a luscious, creamy coconut-pecan filling bring the classic charm of German chocolate cake right into bite-sized perfection. Each whoopie pie is a little celebration of flavors and textures, perfect for sharing with friends or savoring whenever your sweet tooth calls.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward baking the perfect batch of German Chocolate Whoopie Pies. Each component plays a crucial role, whether it’s building the structure, adding moistness, or delivering that iconic coconut-pecan filling that makes this dessert unforgettable.
- 1¾ cups all-purpose flour: Provides the sturdy but tender base for the whoopie cakes.
- ½ cup unsweetened cocoa powder: Boosts the rich chocolate flavor and gives a beautiful color.
- 1 teaspoon baking soda: Acts as a leavening agent to keep the cakes light and fluffy.
- ½ teaspoon salt: Enhances the sweetness and balances the chocolate.
- ½ cup unsalted butter (softened): Adds richness and a melt-in-your-mouth texture.
- 1 cup packed brown sugar: Gives a deep caramel note that complements the chocolate perfectly.
- 1 large egg: Binds everything together and adds moisture.
- 1 teaspoon vanilla extract: Enhances all the other flavors with warmth and sweetness.
- 1 cup buttermilk: Ensures the cakes stay moist and tender with a subtle tang.
- ¾ cup evaporated milk: Creates the creamy base for the luscious filling.
- ¾ cup granulated sugar: Sweetens the filling and helps it thicken properly.
- 2 large egg yolks: Give the filling richness and a velvety texture.
- 6 tablespoons unsalted butter: Adds creaminess and helps the filling set.
- 1½ cups sweetened shredded coconut: Brings chewy, tropical sweetness that’s signature in German chocolate.
- 1 cup chopped pecans: Adds a crunchy, nutty contrast that makes the filling irresistible.
- 1 teaspoon vanilla extract (for filling): Adds a smooth finish and aromatic depth to the filling.
How to Make German Chocolate Whoopie Pies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F and lining two baking sheets with parchment paper. This ensures the whoopie cakes bake evenly and won’t stick, giving you that perfect soft exterior and tender crumb every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Combining these dry ingredients first helps to evenly distribute the cocoa and leavening, ensuring your whoopie cakes rise beautifully with consistent chocolate flavor throughout.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and packed brown sugar until the mixture becomes light and fluffy—this usually takes a few minutes with an electric mixer. This step is crucial because it traps air in the batter, contributing to the soft cake texture that German Chocolate Whoopie Pies are known for.
Step 4: Add Egg and Vanilla
Mix in the large egg and vanilla extract until fully combined. These ingredients add moisture, flavor, and help bind the batter together for a smooth, luscious consistency.
Step 5: Combine Wet and Dry
Now it’s time to bring everything together. Gradually add the dry ingredients to your butter mixture, alternating with the buttermilk, starting and ending with the dry. This careful layering helps maintain batter lightness and prevents overmixing, which could make your whoopie cakes tough.
Step 6: Bake the Cakes
Drop heaping tablespoons of batter onto your prepared baking sheets, spacing them around 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the cakes spring back when gently touched. Once baked, allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack, letting them come to room temperature completely.
Step 7: Make the Classic Coconut-Pecan Filling
This filling is where the magic happens. Combine evaporated milk, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly for 10 to 12 minutes, until the mixture thickens. Then stir in sweetened shredded coconut, chopped pecans, and vanilla extract. Cooling it fully before assembling ensures it won’t soak into the cakes, keeping everything perfectly moist yet structured.
Step 8: Assemble the Whoopie Pies
Once the cakes and filling have cooled fully, spread the coconut-pecan filling generously onto the flat side of half of your whoopie cakes. Top with the remaining halves to create sandwich cookies bursting with flavor and nostalgia.
How to Serve German Chocolate Whoopie Pies Recipe
Garnishes
Sprinkle a few extra toasted pecan pieces or a light dusting of cocoa powder on top for a pretty presentation. You can also add a drizzle of melted chocolate to amp up the indulgence factor and create that wow moment that guests will remember.
Side Dishes
Pair these whoopie pies with a glass of cold milk or a creamy cup of coffee to balance their richness perfectly. For a fancier touch, serve alongside fresh berries or a dollop of whipped cream to add brightness and texture contrast.
Creative Ways to Present
Try stacking the German Chocolate Whoopie Pies on a rustic wooden board for a charming dessert display at your next gathering. For parties, place them in small cupcake liners and tie with colored ribbon for easy portability and festive flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover German Chocolate Whoopie Pies in an airtight container at room temperature for up to two days. This helps preserve their soft, cakey texture and the luscious filling without drying out.
Freezing
You can freeze these whoopie pies to enjoy later. Wrap each sandwich individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to one month. To thaw, simply leave them at room temperature for a couple of hours.
Reheating
If you prefer your whoopie pies slightly warm, pop them in the microwave for about 10–15 seconds. This slightly melts the filling again, making each bite delightfully gooey and fresh-tasting without compromising their structure.
FAQs
Can I use regular milk instead of buttermilk for the cakes?
While regular milk can be substituted, using buttermilk adds a slight tanginess and tenderizes the cakes with its acidity, making it ideal for the best texture in this German Chocolate Whoopie Pies Recipe.
Is there a nut-free option for the filling?
Absolutely! You can omit the pecans and replace them with sunflower seeds or leave them out entirely. The coconut and thick filling will still provide plenty of flavor and texture.
Can I make the filling ahead of time?
Yes, the coconut-pecan filling can be made a day in advance. Just keep it covered and refrigerated until ready to use, then bring it to room temperature before assembling the whoopie pies.
What if I don’t have parchment paper?
You can grease your baking sheets well with butter or nonstick spray to prevent the cakes from sticking, but parchment paper or silicone mats are preferred for an easier release and cleaner baking experience.
How long do these whoopie pies stay fresh?
At room temperature, they are best enjoyed within 2 days. In the fridge, they maintain freshness and can last up to a week, though it’s best to bring them back to room temperature before serving for optimal taste and texture.
Final Thoughts
I can’t recommend this German Chocolate Whoopie Pies Recipe enough if you want to bring a little homemade joy into your kitchen with every bite. It’s a perfect blend of nostalgia and indulgence, simple enough to whip up on a cozy afternoon but impressive enough to share at any celebration. Give it a try and prepare to fall in love with one of the most delicious chocolate treats you’ll ever make!
Print
German Chocolate Whoopie Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful German Chocolate Whoopie Pies, featuring rich cocoa-infused cake rounds filled with a luscious coconut-pecan filling. This classic American dessert combines the deep flavors of chocolate with the sweet, nutty texture of coconut and pecans, making it perfect for special occasions or an everyday treat.
Ingredients
Cake:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Filling:
- ¾ cup evaporated milk
- ¾ cup granulated sugar
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and aerated.
- Cream Butter and Sugar: In a large bowl, using a mixer or by hand, beat the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, which creates a tender cake texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly for a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently to avoid overworking the batter, which keeps the cakes soft.
- Portion Batter and Bake: Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes or until the cakes spring back when lightly touched.
- Cool the Cakes: Let the cakes cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely, ensuring the filling will not melt during assembly.
- Prepare the Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook the mixture, stirring constantly for about 10 to 12 minutes, until thickened to a creamy consistency.
- Add Coconut, Pecans, and Vanilla: Remove the filling from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Mix well to fully incorporate the flavors.
- Cool the Filling: Allow the filling to cool completely so it thickens and is easy to spread without soaking into the cakes.
- Assemble the Whoopie Pies: Spread a generous amount of the cooled coconut-pecan filling onto the flat side of half the cake rounds. Top each with another cake round to form sandwich-style whoopie pies.
Notes
- Ensure the filling is fully cooled before assembling to prevent the cakes from becoming soggy.
- Store whoopie pies in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate the whoopie pies, but allow to come to room temperature before serving for best flavor and texture.
