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Two dark chocolate cookies filled with a homemade coconut pecan filling and gooey chocolate ganache.
Dark Chocolate German Whoopie Pie

For Whoopie Pies:

2 cups all purpose flour

5 tbsp dark chocolate cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 cup butter softened at room temperature

1 cup sugar

2 egg yolks

1 tbsp vanilla extract

1 cup whole milk

For Filling:

1 cup sugar

1/8 tsp salt

3/4 cup evaporated milk

2 egg yolks

1 tsp vanilla extract

3/4 cup butter, cut into pieces

2 cups toasted sweetened coconut flakes

2 cups finely chopped pecans

For Ganache Decoration:

1 cup chocolate morsels

1/2 cup heavy cream


Preheat oven to 350 degrees. Lightly coat cookie sheet with vegetable oil or line with parchment paper. In a large bowl, combine flour, cocoa powder, baking powder and baking soda. In a separate bowl, combine butter, sugar, egg yolks and vanilla. Beat on medium speed with an electric mixer until well blended. Gradually add flour mixture one cup at a time. Beat in milk and mix well.

Using a medium sized cookie scoop, scoop the batter onto the prepared cookie sheet leaving roughly 2 inches between each cookie. Bake for 8-10 minutes or until the cookies spring back lightly when touched. Repeat with remaining batter and cool the cookies completely.
While the cookies are cooling prepare the coconut pecan filling. Combine the sugar, salt and evaporated milk in a medium saucepan. Using whisk stir until fully incorporated. Add butter to warm mixture and cook over medium high heat stirring constantly until temperature reaches 160 degrees, then pour into a large mixing bowl. Toast coconut slightly and add toasted coconut and chopped pecans to the warm mixture. Mix ingredients well and refrigerate for at least an hour before using.

While the mixture is cooling you can prepare the ganache. Combine chocolate morsels and heavy cream in small microwaveable bowl. Heat for 60 seconds. Remove from microwave and stir until chocolate and cream are fully incorporated. Cool for 10-15 minutes or until it appears spreadable.
Once filling and cookies are fully cooled we can assemble. To assemble turn the cookies bottom side down. Using a medium scoop, scoop the filling onto the cookie. Spoon 1-2 teaspoons of ganache over filling then place another cookie on top and press slightly. Repeat with remaining cookies. If you wish you can pipe the ganache on top of the cookies and sprinkle with toasted coconut for a garnish.


Servings: 16

Nutritional information per serving

No nutrition information available

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