Coconut Whoopie Pies

Ingredients:
4 cups all-purpose flour
1 cup sugar
2 Tbsp baking powder
1 teas salt
1/2 cup flaked coconut
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teas coconut extract

Preheat oven to 375 degrees F.
In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, and coconut).
In a small bowl, whisk together egg, milk, oil, and coconut extract. Pour liquids into dry ingredients and beat until combined.

Using a cookie scoop, drop 2 inches apart onto greased cookie sheets and bake for 7-9 minutes or until cakes spring back when touched. (My cookie scoop is about 1-1/4 oz or about the same as a rounded tablespoon.) Remove with a spatula and cool on racks.

This filling has a fluffy texture and has both the body and stickiness to hold the cake sandwiches together. This is coaxed into life while cooking in a double boiler.
If you don't have a double boiler, you can substitute a sturdy pan and metal bowl (see pic.)

Filling Ingredients:
1 egg white
2/3 c sugar
1/4 c light corn syrup
3 Tbsp water
1/8 teas cream of tartar
1/8 teas salt
1 teas coconut extract

To prepare icing, combine egg white, sugar, corn syrup, water, cream of tartar, and salt in a double boiler over boiling water. Beat with mixer until mixture is firm and forms peaks. Remove from heat and fold in coconut extract. Allow to cool before using.

Plop: Place 1-2 Tbsp filling on the flat side of half of the cakes.

Squash: Top with plain cakes and push together to spread filling.

Roll edges in flaked coconut.