macaroon

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.

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