The coconut sugar gives it a darker, richer flavor, but takes a while to cream with the butter. It is OK to still have some small granules. I like to make my whoopee pies in both a "hand" size, and in a mini version. The larger size is about 2 Tbs piped (or spooned) to the size of a silver dollar. The mini's are about 1 Tbs, about the size of a quarter.
Ingredients
1½ cups white whole wheat flour
1 Tbs ground flax seed (optional)
¾ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 stick butter, room temp
1 cup coconut sugar (could use granulated sugar)
1 egg
1 cup whole milk
2 Tbs strongly brewed coffee
1 tsp vanilla extract
Coconut buttercream frosting
1 cup flaked coconut, toasted
Instructions
Preheat oven to 425F
Start creaming the butter and sugar first (if you can), until light and fluffy, about 10 minutes on "high" with an electric mixer.
Whisk together flour, flax, cocoa powder, baking soda and salt in a bowl.
Measure milk and add coffee and vanilla.
Add egg to creamed butter mixture.
Add milk and flour mixtures, alternating, beginning and ending with the milk.
Pipe or spoon batter into either 1Tbs or 2Tbs mounds, spacing 2 inches apart.
Whack the pan to flatten the mounds a bit.
Bake the 1Tbs mounds for 5-7 minutes and the 2Tbs mounds for 7-9 minutes.
They are done when they are "springy" to the touch.
Cool on a wire rack.
Stuff with a generous mound of the coconut butter-cream, and roll through the toasted coconut.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/sweets/coconut-cream-whoopie-pies-wholesome-as-can-be/