Instructions

Make the whoopie pies:

1. Brown you butter in a saucepan and move into a bowl and place in the refrigerator and begin the rest of the recipe when it is hardened.
2. Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.
3. Combine flour, baking powder and salt.  Set aside.  Cream the butter and brown sugar until light and fluffy (approx 3-4 min).  Add eggs and buttermilk and beat until combined.  (It will look curdled, that is OK.)
4. In a 1 cup measuring cup combine milk, baking soda, and vinegar. With your mixer on low pour in half of the flour mixture, then the milk, then the rest of the flour.  Mix until just combined.  Stir in vanilla.
5. Use a small cookie scoop to drop dough onto baking sheets.  Leave about 2 inches between the cookies.  Bake for about 8-10 minutes or until they are set, and just starting to brown around the edges.  Let cool for a few minutes, then cool on a wire rack.

Make the frosting:

1. In the bowl of a stand mixer, beat the butter until smooth.
2. Gradually add the sugar and mix until creamy and smooth, about 3 minutes.
3. Add in the coconut and vanilla extract and beat until smooth. 

Make the ganache:

1. Put chocolate chips in a small bowl.
2. Bring cream to a simmer in a small heavy saucepan, then pour warm cream evenly over chocolate.
3. Let stand for one minute to soften, then stir until smooth.
4. If ganache is too running to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, it will continue to thicken as it stands.

Assemble the whoopie pies:

1. Match up whoopie pie halves based on size.
2. Spread chocolate ganache on one cookie and coconut frosting on the other and sandwich them together.