Ingredients
2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1
teaspoon baking powder
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon freshly ground nutmeg
1/2
cup butter, softened
1/2
cup granulated sugar
1/2
cup packed light brown sugar
2
eggs
2
teaspoons vanilla
1 1/2
cups grated carrots
1/2
cup sweetened flaked coconut
1/2
cup chopped pecans
1
cup butter, softened
1
package (8 oz) cream cheese, softened
1/4
cup real maple syrup
1
teaspoon vanilla
2
cups powdered sugar
1/2
cup finely chopped pecans or shredded coconut
Preparation
Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.
