Hummingbird Cake Whoopie Pies

Prepare the Cookies: Preheat oven to 350°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment paper. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Set aside.

Beat sugar, oil, and vanilla in bowl of a stand mixer fitted with a paddle attachment on medium speed until combined, about 2 minutes. Add eggs, 1 at a time, beating until just combined after each addition. Continue beating on medium speed until mixture is pale yellow and fluffy, about 3 minutes. With mixer running on low speed, gradually add dry ingredients, beating until just combined. Fold in mashed bananas, pineapple, and pecans until just combined. (Batter will be more like a thick cake batter versus firm like a cookie dough.)

Using a 2-teaspoon cookie scoop, scoop batter and level; drop onto 1 of the prepared baking sheets, spacing cookies about 1 inch apart (you should have about 30). Bake in preheated oven until golden brown, 8 to 9 minutes. Transfer baking sheet to a wire rack, and cool 5 minutes. Remove cookies from baking sheet to wire racks, and cool completely, about 30 minutes. Repeat with remaining batter.

While Cookies are cooling, prepare the Frosting: Beat cream cheese, butter, and vanilla in bowl of a stand mixer fitted with a whisk attachment on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, beating on medium speed until creamy, about 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer Frosting to large piping bag, and cut about 1 inch off tip. 

Match Cookies into pairs based on diameter. Pipe Frosting (about 1 ½ tablespoons per whoopie pie) on the flat side of 1 Cookie of each pair; place other Cookie, flat side down, on top of Frosting. Place shredded coconut in a shallow dish. Roll edges of each whoopie pie in shredded coconut, gently pressing so it adheres to Frosting. Serve immediately, or cover and chill. If chilled, let come to room temperature before serving.