Macaroon Whoopie Pies

I had the brilliant idea to slap together two bigified macaroons with some tasty creme filling. Of course I went to the internet to see which other geniuses had come before me. Usually, I stand on the shoulders of giants. Those better angels of our nature who have the vision to combine macaroni and cheese with four more cheeses and hot dogs and/or guacamole. I also call them heroes. I was shaken to my core to discover that no one on the wide open plains of the world wide web had yet constructed such a treat. I began to labor furiously over my notes, and worked through the night like a mad scientist. Just before dawn, there was a crash of lightning, and my creation arose, animated and fully-formed. I hereby present my own sweet monster, what I am humbly calling “the invention of the century”. Is it a true whoopie pie? Perhaps not. But I dare you not to love it.

Macaroon Whoopie Pies

Ingredients:

For the cookie:
Adapted from Baker’s Recipe

  • 1 14 oz package shredded coconut
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract

For the filling:
Adapted from Omnomicon

  • 1/2 cup room temperature butter
  • 1/2 cup Crisco shortening
  • 1 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 1/2 cup warm whole milk

Method:
For the cookie:

Preheat oven to 325 degrees F. Grease and flour a cookie sheet. In a large bowl, whisk together coconut, flour, sugar, and salt. Stir in egg whites and almond extract until well blended. Make thin, palm-sized flats and drop them onto a cookie sheet. Bake for 20 minutes, or until the edges are brown.

For the filling:

Combine all ingredients in the bowl of a stand mixure with the whisk attachment. Process for approximately ten minutes until white and fluffy. Pipe creme between two macaroons for a super sweet treat.

Take two and call your dentist in the morning.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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