Phenomenal Phoods

Coconut Whoopie Pies with Raspberry Buttercream

Ingredients:

• For the cookies:
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1/3 cup almond milk
• 2 eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 1/2 cups flour
• 1 1/2 cups sweetened, shredded coconut (you could use unsweetened if you prefer a less sweet cookie)
• For the frosting:
• 1/2 cup butter, softened
• 1/2 cup fresh raspberries
• 3 1/2 cups icing sugar

Instructions:

1. For the cookies:
2. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
3. Cream together the butter and sugar until smooth.
4. Add the almond milk, eggs, lemon zest and vanilla, mixing until smooth.
5. In a separate bowl, combine the baking powder, baking soda, salt and flour with a whisk.
6. Add dry ingredients to the wet ingredients, mixing just until combined. The dough should be sticky but not impossible to form into balls so add a little more flour if needed. Alternatively, if it seems too dry, you can add a bit more almond milk.
7. Fold in the coconut with a spatula.
8. Scoop into 1-inch balls about 2 inches apart on a baking sheet. Bake at 350 degrees F. for 12-15 minutes or until a toothpick comes out clean. Mine were done around 14 minutes. Let cool completely before frosting.
9. For the frosting:
10. Puree the raspberries in a blender or food processor and strain out the seeds.
11. Combine the raspberry puree, butter and icing sugar with a mixer until smooth. Add more icing sugar if your frosting is too runny.
12. Spread a good amount of frosting on half of the cookies and top with the remaining cookies to form sandwiches.