Description

Indulge in the tropical flavors of Coconut Ube Besito Cookies, a delightful treat that combines the richness of coconut with the unique sweetness of ube. These cookies are a perfect blend of creamy, crunchy, and sweet, making them a favorite for any occasion.

Ingredients

Scale

Ube Pastry Cream:

1 cup Ube Condensed Milk
1 cup Whole Milk
4 large Egg Yolks

Ube Besito Mixture:

1 cup Shredded Coconut
1 cup Ube Condensed Milk
2 large Egg Whites
1/4 teaspoon Salt

Coconut Dough:

1 cup Unsalted Butter
1 cup White Sugar
1 teaspoon Coconut Extract
1 large Egg
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 cup Cornstarch
1/2 teaspoon Salt
1 cup Shredded Coconut
1 cup White Chocolate Chips

Ube Dough:

1 cup Unsalted Butter
1 cup White Sugar
1 teaspoon Ube Extract
1 large Egg
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 cup Cornstarch
1/2 teaspoon Salt
1 cup White Chocolate Chips

Decoration:

1 cup Sweetened Shredded Coconut
1 cup White Chocolate Chips

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Instructions

Prepare the Ube Pastry Cream: In a saucepan, combine whole milk and ube condensed milk, cooking until it reaches a boil. Whisk egg yolks with sugar, ube extract, and cornstarch in a bowl. Slowly blend in the hot milk to temper the eggs, then strain the mixture back into the saucepan. Cook over medium heat, whisking continuously until thickened, and then chill in the fridge.
Make the Ube Besito Mixture: Preheat your oven to 325°F. In a bowl, mix shredded coconut with ube condensed milk. Beat egg whites until stiff peaks form, then gently fold into the coconut mixture. Scoop onto a baking sheet and bake until golden brown and crispy.
Prepare the Doughs: For the coconut dough, cream together unsalted butter and white sugar in a bowl. Add coconut extract and an egg, then combine with the dry ingredients, folding in shredded coconut and white chocolate chips. For the ube dough, cream butter with sugars, add ube extract and an egg, and mix with the dry ingredients, folding in more white chocolate chips.
Assemble the Cookies: Roll both doughs into balls, then flatten each and fill one with the chilled ube pastry cream. Seal with the other half and freeze the assembled cookies for at least 30 minutes to maintain their shape.
Bake the Cookies: Preheat your oven again to 410°F. Bake the frozen cookies for 10-12 minutes until the tops look dull. Allow them to cool on a wire rack afterward.
Finish the Cookies: Dip the bottoms of the cookies in melted white chocolate, let set on parchment paper until firm, and then they’re ready to serve!

Notes

You can store these cookies in an airtight container for up to a week.
Experiment with different extracts for unique flavor variations.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg