Lime Coconut Whoopie Pies

Whoopie Pies are a glorious thing.  They're cookies, they're cake, they're filled, they're finger food, they're delicious!  And, unlike yesteryear's one-flavor option, you are no longer limited to chocolate and marshmallow alone (not to say that the traditional isn't scrumptious - it's just nice to have options).
This particular flavor combo is an adaptation of recipes I found in Whoopie Pies (one of my favorite cookbooks).  It is lime cookie-cake with creamy coconut filling.  I love these two flavors together in a multitude of applications, and this one is no different.  Whoopie wonderful!

Lime Coconut Whoopie Pies

Adapted from recipes in Whoopie Pies

Ingredients:

Cookie-Cake -

2 1/4 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

4 tbsp butter, softened

4 tbsp shortening

1/2 cup sugar

1/2 cup brown sugar

2 large eggs

Zest from 1 lime

2 tbsp lime juice (from 1-2 limes)

1/4 tsp vanilla extract

1/4 tsp lime extract

1/2 cup buttermilk (or 2 tbsp buttermilk powder + 1/2 cup water)

Filling -

4 tbsp butter, softened

1 3/4 cups powdered sugar

3 tbsp heavy cream

1/4 tsp vanilla extract

1/4 tsp coconut extract

1/3 cup sweetened, shredded coconut (can substitute unsweetened)

2/3 cup unsweetened, shredded coconut

Directions:

1.  For the Cookie-Cake: preheat the oven to 375°.  Line baking sheets with parchment paper.  Set aside.

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt (if using buttermilk powder, add it in now with the dry ingredients).  Set aside.

3.  In the bowl of a stand mixer, beat the butter with the sugars until light and fluffy.

4.  With the mixer running, add one egg at a time.  Beat until the eggs are completely incorporated.  Beat in the zest, juice, and extracts.

5.  Put the mixer on low speed.  In order, but not pausing between, add half of the buttermilk, then and half of the dry ingredients, then the 2nd half of the buttermilk, and finally the 2nd half of the dry ingredients to the bowl. Stop the mixer.  Scrape down the sides and bottom.  Return the mixer to low speed and beat until just mixed.

6.  Scoop tablespoons of the batter onto a prepared baking sheet, spacing about 2" apart (fitting about 12 per sheet).  Bake for 6-7 minutes, or until the edges just begin to brown.

7.  Transfer the baking sheet to a rack to cool.  Let the cookie-cakes cool completely on the sheet.  Repeat Steps 6 & 7 with the remaining batter.

8.  For the Filling: in the bowl of a stand mixer, beat the butter with 3/4 cups of the sugar until smooth.  Add the remaining 1 cup of sugar and the cream.  Beat until smooth and fluffy.  Beat in the extracts and the coconuts until mixed and fluffy.

9.  Scoop teaspoons of the filling onto half of the cookie-cakes.  Put the unfilled cookie-cakes on top of the filled ones to make the pies.  Serve!