Chocolate Coconut Creme Pies

By srumbel

A simple recipe for Mounds-stuffed, soft, chocolate cookies stuffed with coconut creme. These Chocolate Coconut Creme Pies are sure to be a hit!
from tastesoflizzyt.com

Ingredients

• Coconut Buttercream:
• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 12 fun-size Mounds bars, chopped
• 2/3 cup mini chocolate chips
• 2 sticks butter, softened
• 1 1/2 teaspoons coconut extract
• 4 cups powdered sugar
• 2-4 tablespoons heavy cream
• 1 cup shredded coconut

Preparation

Step 1

Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy. Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended. Add in the Mounds bars and chocolate chips. Mix until combined. Drop the batter by rounded tablespoons onto greased baking sheets, making 36 cookies.
Bake the cookies in a 350 degree oven for 8-10 minutes. Do not overbake. Let the cookies cool for 3-5 minutes on the baking sheet, then move them to a wire rack to cool completely.
For the buttercream, put the butter in the bowl of a stand mixer. Whip the butter on medium speed for 2-3 minutes until the butter is almost white.
Add the coconut extract and mix again.
Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
Add the heavy cream a tablespoon at a time until the buttercream is at the consistency that you'd like.
Whip the frosting for 2-3 minutes until it is light and fluffy.
Spread the frosting on the bottom of a cooled cookie and top with another cookie.
Store in an airtight container.
This recipe makes 18 sandwich cookies.