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For the whoopie pies:
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Preheat oven to 350u00b0F. Combine flour, cocoa, and baking soda in a bowl.
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In a mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla and beat well, scraping down the sides of the bowl as necessary.
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Add the flour mixture and sour cream to the mixture, beginning and ending with the dry ingredients.
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Drop tablespoon-sized balls onto parchment-lined cookie sheets and bake for 10 minutes. Allow to cool completely.
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For the frosting:
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In a mixer, beat the softened butter until pale. Add the powdered sugar and vanilla and whip for 2-3 minutes. With a spatula, gently fold in the marshmallow creme. Chill in the refrigerator for at least 1/2 hour.
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To assemble:
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Make colored coconut by adding desired food coloring to coconut in a zip lock bag; mix well. If the coconut isn't especially moist, add about 1/4 teaspoon of water to help distribute the food coloring. I also pulsed the coconut in the food processor, but this isn't completely necessary. Pour onto a plate.
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Pipe frosting onto half of the pies and top with the remaining pies. Gently smoosh down on them and roll the exposed frosted edges in the coconut.
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Refrigerate in a covered container.
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Recipe adapted from Epicurious.
