Coconut-Lime Rainbow Whoopie Pies

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Coconut-Lime Rainbow Whoopie Pies

You will love the fun tropical flavors in these “Coconut Lime Rainbow Whoopie Pies!”


  • Coconut-Lime Cookies:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon coconut extract
  • 1-1/2 teaspoons lime zest (about 1 lime)
  • 2 cups all-purpose flour
  • 1/2 cup buttermilk
  • Rainbow Fruity Pebble Filling:
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 cup ground Fruity Pebbles cereal
  • 1/2 cup marshmallow fluff
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
  2. In a large bowl of an 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.
  3. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart onto cookie sheet. Sprinkle Fruity Pebbles cereal in the center of half of the cookies. (The cookies without the cereal will be the bottom half of the whoopie pies, the cookies with the cereal will be the tops.)
  4. 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.
  5. While the cookies are cooling, prepare filling. In a large mixing bowl of electric mixer, combine butter, powdered sugar, crushed cereal, marshmallow fluff, and vanilla. Beat on medium speed until smooth. Refrigerate until ready to assemble cookies.
  6. Spread the bottom of one of the cookies with the filling. Place another cookie on top of the filling, bottom side down. (Use the cookies with the Fruity Pebbles as the tops of the whoopie pies.)


Store, covered, in the refrigerator for up to 1 week.
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Yield: 16 whoopie pies
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