Whoopie Pies

These are sooooo good. My mom never made these when we were kids, kinda wish she had though. If these were a part of your childhood memories, I hope they bring back those lazy days of summer.
I've included the recipe for Coconut Butter Cream Frosting. If Coconut is not your thing, you can omit the coconut rum and extract, flavor with vanilla instead or you can use my chocolate butter cream frosting from My Children's Favorite Cake(april 2011) for the chocoholics in your life.
OK Chris, game on!

Cook's Notes- For some reason the frosting never set up while making it this time. So if you experienced the same issue, my apologies. I have revamped the frosting by omitting the coconut milk and adding coconut rum as part of the flavoring. I also did not let the butter get too soft before adding and I think that helped as well.

Makes about 2 dozen

3 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
2 sticks butter softened
2 cups sugar
2 eggs
2 cups buttermilk
2 teaspoons vanilla
2 teaspoons instant coffee dissolved in 1 tablespoon hot water
Seven minute frosting

Preheat oven to 400. Line baking sheets with silpats or parchment paper. In a small bowl, stir together the flour, cocoa powder, baking soda, baking powder and set aside. In a large bowl beat the butter and sugar until soft and fluffy. Add the eggs, one a time and continue to mix. Add the vanilla and coffee. Mix until combined. Add half the flour mixture and 1 cup of butter milk. Mix until combined. Finish with the rest of the flour mixture and the rest of the buttermilk. Mix again. Using an ice-cream scoop that you have sprayed with cooking spray, scoop out cookies onto the baking sheets. Space about 1 1/2 inches apart, making 3 to a row until you get 12 cookies on a sheet. Bake for 12 minutes, remove from oven and let cool completely. Spread 2-3 tablespoons of frosting to the bottom of one cookie and top with another just before serving. Store leftovers in an airtight container.

Frosting
4 eggs whites
1/2 teaspoon cream of tartar
1 cups sugar
1/2 cup water
2 sticks of butter, softened and cut into chunks
1tablespoon of coconut rum
2 teaspoons coconut extract

Put egg whites into a bowl and whip until stiff peaks form. In a small sauce pan, put in the sugar, water and cream of tartar. Stir to combine. Over high heat bring mixture to a boil until it reaches 238 degrees(soft ball stage) without stirring. With the mixer running on low. Mix the egg whites and slowly pour in the hot sugar syrup. Once all the syrup has been added to the egg whites, turn the mixer on high and mix for 3 minutes. With the mixer running, add the butter a little at a time until it is all incorporated. The mixture will appear to curdle, keep mixing, it will come together in a few minutes. Once it is smooth, add the coconut rum and the extract. Whip until smooth. If the frosting appears too soft, place it in the frig and it will firm up in a few minutes. Frost the whoopie pies. Refrigerate cake until ready to serve.