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Tart and tangy lime cheesecake filling sandwiched between two light and fluffy coconut cake cookies!

Coconut Lime Whoopie Pies

Tart and tangy lime cheesecake filling sandwiched between two light and fluffy coconut cake cookies!
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 18 Whoopie Pies

Ingredients
  

Coconut Cookies:

  • 1 (15.25 oz) box white or yellow cake mix
  • 1 (3.4 oz) box instant coconut pudding mix
  • ½ cup milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

Lime Cheesecake Filling:

  • 2 cups heavy cream
  • 1 (3.4 oz) box instant cheesecake pudding mix*
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lime juice
  • 1 Tablespoon lime zest

Instructions
 

Make the Coconut Cookies:

  • Preheat oven to 350°F; line 2 baking sheets with parchment paper.
  • In a large bowl, stir together cake mix, pudding mix, milk, oil, eggs, and extracts until combined. Using two spoons or a small cookie scoop**, drop batter onto prepared baking sheets, about 2 inches apart. Bake 13-15 minutes, or until the tops of the cookies spring back when you touch them.
  • Allow cookies to cool 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Make the Lime Cheesecake Filling:

  • In a stand mixer fitted with the whisk attachment, beat the heavy cream and pudding mix together until thick and fluffy, scraping down the sides of the bowl when necessary. Add the vanilla, lime juice, and lime zest, and continue beating until combined. Transfer filling to a pastry bag fitted with a large round tip, or a gallon size zip-top bag with the corner cut off.

To Assemble:

  • Pipe filling onto the bottom side of one cookie, then top with another unfrosted cookie, squishing them together slightly to form a sandwich. If not eating immediately, store whoopie pies in an airtight container in the refrigerator for up to one week.

Notes

*Vanilla or white chocolate pudding mix can be substituted for the cheesecake pudding mix.
**My cookie scoop is 1 and 1/2 inches in diameter.