Easy German Chocolate Whoopie Pies with Coconut-Pecan Filling

These German Chocolate Whoopie Pies bring together everything you love about the classic cake—rich chocolate layers, a gooey coconut-pecan filling, and a touch of indulgence—in a perfectly portioned handheld dessert. Soft, moist chocolate cakes sandwich a luscious, sweet filling that’s both nostalgic and satisfying. Made with better-for-you ingredients, they’re the ultimate smart treat for chocolate lovers.

Why You’ll Love This Recipe

Double Chocolate Delight – Fudgy chocolate cakes with cocoa-rich flavor in every bite.
Classic Coconut-Pecan Filling – Sweet and sticky, just like the traditional version—but lightened up.
Portioned Perfection – Individual whoopie pies help with portion control while still satisfying your cravings.
Fun and Easy to Make – Great for parties, gifts, or just a delicious treat at home.

Ingredients

For the chocolate cakes:

• 1 cup whole wheat pastry flour (or all-purpose)
• ⅓ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsweetened applesauce
• ¼ cup plain nonfat Greek yogurt
• ⅓ cup granulated erythritol or sweetener of choice
• 1 egg
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any milk)

For the filling:

• ¼ cup sweetened shredded coconut
• 2 tbsp finely chopped pecans
• 2 tbsp fat-free sweetened condensed milk
• 2 tbsp light cream cheese, softened
• 1 tbsp powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Make the Chocolate Cake Batter
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, mix applesauce, Greek yogurt, sweetener, egg, vanilla, and almond milk until smooth. Gradually add the dry ingredients into the wet and mix just until combined.

3. Portion and Bake
Scoop 1½ tablespoons of batter onto the baking sheet for each pie half, leaving space between them. You should get 20 rounds. Bake for 9–11 minutes, or until cakes spring back when touched. Let cool completely.

4. Prepare the Filling
In a small bowl, mix condensed milk, cream cheese, sweetener, vanilla, coconut, and pecans until combined. Chill slightly if needed to thicken.

5. Assemble the Whoopie Pies
Spread or pipe the filling onto the flat side of 10 cake halves, then top with the remaining halves to create sandwiches.

Nutritional Information (Per Whoopie Pie)

Calories: 140
Protein: 4g
Fat: 5g
Carbohydrates: 19g
Sugar: 7g
Fiber: 2g

Tips for Success

• Let Cakes Cool Fully – To avoid melting the filling, be sure the cake rounds are completely cool before assembling.
• Customize Your Filling – Add a pinch of sea salt or a drizzle of dark chocolate for a twist.
• Chill Before Serving – Letting them rest in the fridge helps the filling set for cleaner bites.

Why This Recipe Works

By swapping in yogurt, applesauce, and lighter sweeteners, these whoopie pies offer all the flavor and richness of the original without the heaviness. The creamy coconut-pecan filling stays true to the classic, making this a nostalgic dessert that feels just right in a balanced lifestyle.

These German Chocolate Whoopie Pies are soft, rich, and filled with classic flavor—just the right size for a satisfying indulgence. With thoughtful ingredient swaps and a smart portion, they deliver that bakery-style taste in a feel-good package.