John Myers
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Coconut Whoopies with Lemon Cream
The perfect coconut whoopies with lemon cream recipe with a picture and simple step-by-step instructions.
For approx. 40 pieces
For the dough
- 1 Lemon
- 60 g Soft butter
- 60 g Margarine
- 190 g Sugar
- 1 pinch Salt
- 1,5 tsp Baking powder
- 2 Eggs
- 0,5 tsp Vanilla flavor
- 270 g Flour
- 1 tsp Baking soda
- 120 ml Coconut milk
For the cream
- 1 Lemon
- 60 g Soft butter
- 120 g Mascarpone
- Yellow sugar pearls for decorating
- Preheat the oven to 180 ° C, line a baking sheet with parchment paper.
- Wash the lemon with hot water, rub dry and finely grate the peel. Squeeze the fruit and measure out 30 ml of juice.
- Put the butter with the margarine, sugar, salt and vanilla flavor in a bowl. Beat with the whisk of the hand mixer for about 10 minutes until foamy. Gradually stir in the eggs.
- Mix flour with baking powder and baking soda. Mix alternately with the coconut milk to the butter and egg mixture. Stir in the lemon juice and the zest.
- Using a tablespoon from a quarter of the dough, spread about 20 small dough piles on the baking sheet with as much space as possible. Bake for about 10 minutes, until the cookies are through, but still soft. Cover the baking tray again with baking paper and distribute further dough portions, continue in this way until the dough is used up. Take out whoopies and let cool.
- For the filling, wash the lemon with hot water and rub dry. Finely grate 1 teaspoon peel, squeeze out 1 tablespoon of juice.
- Put the butter and mascarpone in a mixing bowl and whisk. Gradually add the powdered sugar and continue whisking until the mixture is frothy. Stir in the lemon zest and juice.
- Fill the cream in portions into a piping bag and cover the underside of half of the cookies with it. Place the other half with the underside on top and press down lightly. Roll in yellow sugar pearls.
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