You will love the fun tropical flavors in these “Coconut Lime Rainbow Whoopie Pies!”
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon coconut extract
1 1/2 teaspoons lime zest (about 1 lime)
2 cups all-purpose flour
1/2 cup buttermilk
Fruity Pebbles cereal, to sprinkle
1/2 cup of butter, softened
1 cup of powdered sugar
1/2 cup ground Fruity Pebbles cereal
1/2 cup of marshmallow fluff
1 teaspoon of vanilla
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In large bowl of electric mixer, beat butter on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in egg, coconut extract and lime zest until combined.
Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop dough by rounded tablespoons 2 1/2 inches apart onto cookie sheet. Sprinkle Fruity Pebbles cereal in center of half of cookies. (Cookies without cereal will be bottom half of whoopie pies, cookies with cereal will be tops.)
Bake about 7-8 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.
While the cookies are cooling, prepare filling. In large mixing bowl of electric mixer, combine butter, powdered sugar, cereal, marshmallow fluff and vanilla. Beat on medium speed until smooth. Refrigerate until ready to assemble cookies.
Store, covered, in refrigerator for up to one week.