Chocolate Chip Coconut Carrot Cake Whoopie Pies
Chocolate Chip Coconut Carrot Cake Whoopie Pies might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 25 and costs 38 cents per serving. One serving contains 295 calories, 3g of protein, and 14g of fat. A mixture of vanilla, sweetened shredded coconut, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Easter. This recipe from Back for Seconds has 372 fans. From preparation to the plate, this recipe takes approximately 27 minutes. With a spoonacular score of 27%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Carrot Cake Whoopie Pies, Carrot Cake Whoopie Pies, and Carrot Cake Whoopie Pies.
Servings: 25
Preparation duration: 20 minutes
Cooking duration: 7 minutes
Ingredients:
1 1/2 teaspoon baking soda
3/4 cups brown sugar
3/4 cups butter (softened)
2 tablespoons canoli oil
2 cups grated carrot
2 teaspoons cinnamon
8oz cream cheese
3 eggs
2 1/2 cups flour
1 teaspoon lemon luice
2 1/2 cups powdered sugar
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1/2 cup sugar
1 cup shredded sweetened coconut
1 teaspoon vanilla
Equipment:
bowl
oven
baking sheet
Cooking instruction summary:
Preheat oven to 350In a large bowl beat together butter and sugars until light and fluffy. Add in the eggs one at a time, mixing after each addition. Add oil, salt, vanilla, cinnamon, lemon juice, and baking soda. Mix well. Slowly add in the flour, mixing just until incorporated. Add the carrots, chocolate chips, and coconut and stir by hand. Drop by spoonfuls onto greased baking sheet and bake 2" apart for 7 minutes. Let cool before filling.In a medium bowl beat together butter and cream cheese until smooth and fluffy. add powdered sugar and vanilla. If too thick add a splash of milk.Spread filling onto half of the whoopie pies and top with the remaining pies. Store covered and refrigerated.
Step by step:
1. Preheat oven to 350In a large bowl beat together butter and sugars until light and fluffy.
2. Add in the eggs one at a time, mixing after each addition.
3. Add oil, salt, vanilla, cinnamon, lemon juice, and baking soda.
4. Mix well. Slowly add in the flour, mixing just until incorporated.
5. Add the carrots, chocolate chips, and coconut and stir by hand. Drop by spoonfuls onto greased baking sheet and bake 2" apart for 7 minutes.
6. Let cool before filling.In a medium bowl beat together butter and cream cheese until smooth and fluffy. add powdered sugar and vanilla. If too thick add a splash of milk.
7. Spread filling onto half of the whoopie pies and top with the remaining pies. Store covered and refrigerated.
Nutrition Information:
covered percent of daily need
