Pineapple Whoopie Pies with Coconut Cream Filling

  • Servings: 20
  • Cooking time: 00:00
  • Prep time: 00:00

Ingredients:

For the Pineapple cookie:






cups

all
-
purpose flour






2

teaspoons

baking powder






½

teaspoon

salt







¼

cup
(

1/2

stick
)
unsalted butter
, softened





4

tablespoons
organic palm
shortening
(Tropical Traditions)





1

cup

sugar






2

large

eggs
, at room temp





¾

cup

pineapple juice






½

cup
crushed
pineapple






1

teaspoon

vanilla extract

For the Coconut filling:




2

sticks


(
3/4

c
)

butter
, unsalted, room
temp





1

cup

marshmallow

fluff





1

cup

sifted

powdered sugar






1

tsp

coconut extract






½

cup

unsweetened
shredded
coconut



Toasted


unsweetened
shredded
coconut


for
rolling
the
edges
of

the
whoopie pies.