Coconut Moon Pies

There is something about moon pies that seem a little magical to me...

Maybe it's the Marshmallow Fluff center.  That big white tub of sugary mallow goodness, with the red lid, brings me right back to my childhood, remember peanut-butter and fluff sandwiches?

I actually don't think I was allowed to eat them, only when I was at a friends house.

Also, after making these I haven't been able to get the Breakfast at Tiffany's  theme song "Moon River," out of my head.  Simply because of the word "moon."

That song makes me think of Mr. Big on "Sex and The City" dancing with Carrie in his empty apartment before he moved to Napa... remember that episode?  

Childhood lunches,  Breakfast at Tiffany's, Sex and the City... all from one. little. cookie.  Magical.

(Honey Bear certainly likes moon pies and marshmallow fluff.  See, she told me )

Shopping List (recipe adapted Betty Crocker's Best Halloween Recipes 2011)

1 box white cake mix

1 box coconut instant pudding (4 serving size)

1/2 cup softened butter

1/2 cup milk

2 eggs

Marshmallow Fluff

Whipped frosting

Pre heat your oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, using an electric mixer whip the butter until it's smooth, then add cake mix, pudding mix, mil and eggs. Mix until combined. 

Place one small tablespoon full of batter on your cookie sheets at least 1 inch apart. Bake for 10 to 12 minutes, careful not to over bake.

In a medium mixing bowl combine about 1/2 cup frosting and 3/4 cup Fluff. When cookies have cooled completely. (You can speed up the process in the freezer) place a dollop of the filling in the center of the cookie bottom and the top with another cookie.

These cookies were VERY sweet. Next time I might opt for something like pumpkin or carrot cake instead.