Have you ever made Whoopie Pies? We tried Coconut Whoopie Pies filled with Peach Cream and found them fabulous. The cream is made even more delicious by the softness of mascarpone.
- Difficulty: Easy
- Cost: Low
- Preparation time: 20 Minutes
- Portions: 10 whoopie pies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 tbsp butter
- 6 tbsp sugar
- 1 packet vanillin
- 1 pinch fine salt
- 9 tbsp all-purpose flour
- 1 cup shredded coconut
- 2 eggs (medium)
- 1 tsp baking powder
- 3 oz mascarpone
- 4 tbsp powdered sugar
- 2 oz peach (diced)
- 2 tbsp butter
Preparation
In a mixer with beaters, place the sugar, vanillin, salt, and eggs, and whisk until the mixture is frothy.
Melt the butter in the microwave for a few seconds.
Now gradually add the melted butter to the sugar and egg mixture, continuing to mix.
At this point, mix together the coconut, baking powder, and flour, add them to the mixture and continue to combine everything.
You will get a slightly lumpy mixture due to the grated coconut.
Scoop about 18 grams of the mixture onto a baking sheet lined with parchment paper.
You will get 20 cookies.
Bake at 356°F for about 12/13 minutes, placing the tray on the second shelf of the oven from the top.
Let them become slightly golden.
In a mixer with beaters, whip the butter and sugar until you get a frothy mixture. If you prefer, you can also use a fork and then a spatula.
Now add the mascarpone little by little, always stirring with the beater (or with the spatula if you’ve opted for this tool).
Wash, peel, and cut the peach into very small cubes.
To make it drier, I placed the cut pieces inside a sheet of kitchen paper to absorb some of the excess liquid. This way, the cream won’t become too runny.
Add the peach to the mascarpone mixture, mix gently with a fork.
Fill a syringe or pastry bag with the cream (you can also use a spoon if you like) and cover the bottom part of the cookie.
Cover everything with another cookie.
And enjoy your meal!
Suggestions/Tips
With these quantities, you will get 20 cookies, so 10 Whoopie Pies.
It is preferable to use peaches that are not too ripe, preferably nectarines, which tend to release less juice. This will prevent the cream from becoming too liquid.
The peach should be cut very finely, otherwise it will block the nozzle of the syringe.
If you liked the Coconut Whoopie Pies filled with Peach Cream, try other recipes with peaches:
Plumcake with Mascarpone and Peaches
Puff Pastries with Jam and Syrup Peaches
Muffins with Pureed Syrup Peaches
Plumcake with Yogurt and Syrup Peaches
Cake with Syrup Peaches and Egg Whites
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