If you love German Chocolate Cake, then these German Chocolate Whoopie Pies will be your new favorite dessert! These soft, chewy chocolate cookies are sandwiched with a rich coconut-pecan filling, creating a perfect bite-sized indulgence.
Made with a simple cake mix for easy prep, these whoopie pies bring together the best parts of cookies and cake—all in one delicious treat. Whether you’re baking for a special occasion, a potluck, or just a weekend treat, these sweet, chocolatey sandwich cookies are guaranteed to impress.
Why You’ll Love This Recipe
✔️ Easier Than Traditional German Chocolate Cake – Same great flavor, less effort!
✔️ Soft & Chewy Chocolate Cookies – A rich chocolate base that melts in your mouth.
✔️ Classic Coconut-Pecan Filling – Sweet, creamy, and packed with texture.
✔️ Perfect for Parties & Gifting – Great for sharing and easy to transport!
✔️ Can Be Made Ahead – Tastes even better the next day!
Recipe
Ingredients
For the Chocolate Cookies:
- 1 box chocolate cake mix (15.25 oz)
- ½ cup vegetable oil
- 2 large eggs
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter (cut into pieces)
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
Step 1: Make the Chocolate Cookies
1️⃣ Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2️⃣ In a large mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs. Stir until a thick dough forms.
3️⃣ Using a tablespoon or cookie scoop, drop even-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
4️⃣ Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
5️⃣ Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Coconut-Pecan Filling
6️⃣ In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
7️⃣ Stir constantly for 8-10 minutes, until the mixture thickens and turns golden brown. (Tip: The mixture should coat the back of a spoon when ready!)
8️⃣ Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
9️⃣ Let the filling cool to room temperature before assembling the whoopie pies. (For easier spreading, refrigerate for 15 minutes!)
Step 3: Assemble the Whoopie Pies
🔟 Take one cooled chocolate cookie and spread a generous amount of the coconut-pecan filling on the flat side.
1️⃣1️⃣ Place another cookie on top, gently pressing to create a sandwich.
1️⃣2️⃣ Repeat with the remaining cookies and filling.
Step 4: Serve & Enjoy!
1️⃣3️⃣ Serve immediately, or store in an airtight container to allow the flavors to meld.
1️⃣4️⃣ Enjoy these decadent, chocolatey, and coconut-filled whoopie pies!
Serving and Storage Tips
How to Serve:
- Serve these whoopie pies at a birthday party, Easter gathering, or holiday dessert table.
- Pair with a glass of milk or a cup of coffee for an indulgent treat.
- Drizzle with melted chocolate or caramel sauce for an extra special touch!
How to Store:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. (Let come to room temp before serving for the best texture!)
- Freezer: Freeze in a sealed container for up to 2 months. Thaw before eating.
Helpful Notes
- Chill the Filling for Easier Spreading – Let the coconut-pecan filling cool for at least 15 minutes before using to make it easier to spread.
- Make Uniform Cookies – Use a cookie scoop to ensure all cookies are the same size for even sandwiching.
- Don’t Overbake! – The cookies will continue to cook on the baking sheet, so take them out when they’re slightly soft in the center.
- Want an Extra Crunch? – Sprinkle a few extra chopped pecans onto the filling before sandwiching the cookies together.
- Make Them Mini! – Use a smaller scoop to create bite-sized whoopie pies for an adorable party treat.
FAQs
1. Can I use homemade chocolate cookies instead of cake mix?
Yes! If you prefer a homemade version, use your favorite soft chocolate cookie recipe instead of cake mix.
2. What’s the best way to get even-sized cookies?
Use a tablespoon or cookie scoop to portion the dough evenly before baking.
3. Can I make the coconut-pecan filling ahead of time?
Absolutely! The filling can be made 2-3 days in advance and stored in the fridge. Just let it come to room temp before using.
4. How do I prevent my cookies from spreading too much?
Make sure your dough isn’t too warm—if needed, chill the dough for 15 minutes before baking.
5. Can I add extra chocolate to this recipe?
Yes! Try adding mini chocolate chips to the cookie dough or drizzling melted chocolate over the finished whoopie pies.
Final Thoughts
These German Chocolate Whoopie Pies are a dream come true for chocolate and coconut lovers! With their rich, chewy chocolate cookies and sweet, nutty coconut-pecan filling, they deliver the perfect mix of flavors and textures in every bite.
Since they’re made with a cake mix, they’re super easy to whip up, making them great for special occasions, family gatherings, or just a fun weekend treat.
So if you love German Chocolate Cake but want something quicker and easier, these whoopie pies are the perfect solution. Make a batch today and enjoy the ultimate dessert sandwich!
German Chocolate Whoopie Pies
Ingredients
For the Chocolate Cookies:
- 1 box chocolate cake mix 15.25 oz
- ½ cup vegetable oil
- 2 large eggs
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter cut into pieces
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Make the Chocolate Cookies
- 1️⃣ Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2️⃣ In a large mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs. Stir until a thick dough forms.
- 3️⃣ Using a tablespoon or cookie scoop, drop even-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- 4️⃣ Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
- 5️⃣ Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Coconut-Pecan Filling
- 6️⃣ In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
- 7️⃣ Stir constantly for 8-10 minutes, until the mixture thickens and turns golden brown. (Tip: The mixture should coat the back of a spoon when ready!)
- 8️⃣ Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- 9️⃣ Let the filling cool to room temperature before assembling the whoopie pies. (For easier spreading, refrigerate for 15 minutes!)
Step 3: Assemble the Whoopie Pies
- 🔟 Take one cooled chocolate cookie and spread a generous amount of the coconut-pecan filling on the flat side.
- 1️⃣1️⃣ Place another cookie on top, gently pressing to create a sandwich.
- 1️⃣2️⃣ Repeat with the remaining cookies and filling.
Step 4: Serve & Enjoy!
- 1️⃣3️⃣ Serve immediately, or store in an airtight container to allow the flavors to meld.
- 1️⃣4️⃣ Enjoy these decadent, chocolatey, and coconut-filled whoopie pies!
Notes
- Chill the Filling for Easier Spreading – Let the coconut-pecan filling cool for at least 15 minutes before using to make it easier to spread.
- Make Uniform Cookies – Use a cookie scoop to ensure all cookies are the same size for even sandwiching.
- Don’t Overbake! – The cookies will continue to cook on the baking sheet, so take them out when they’re slightly soft in the center.
- Want an Extra Crunch? – Sprinkle a few extra chopped pecans onto the filling before sandwiching the cookies together.
- Make Them Mini! – Use a smaller scoop to create bite-sized whoopie pies for an adorable party
