Coconut Ube Besito Cookies (Printable version)

Bite-sized treats blending ube and coconut for a tender, colorful fusion dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/4 cup ube halaya (purple yam jam)
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Add-Ins & Coating

09 - 1/2 cup sweetened shredded coconut
10 - 1/4 cup desiccated coconut (for rolling)
11 - 2 tablespoons ube extract (optional)

# How to Prepare:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in the egg, ube halaya, and vanilla extract until fully incorporated. Add ube extract if using for deeper color.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the sweetened shredded coconut until evenly distributed.
07 - Scoop 1-tablespoon portions of dough and roll into balls. Coat each ball in desiccated coconut.
08 - Place the coconut-coated balls on the prepared baking sheet, spacing about 2 inches apart.
09 - Bake for 13-15 minutes until cookies are set and lightly golden on the bottoms.
10 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • The fusion of Filipino ube and Latin coconut flavors creates something completely unique yet instantly comforting
  • These tender bite sized cookies are impossible to stop eating and even easier to share
02 -
  • Underbaking by just a minute or two creates that irresistibly chewy texture that makes these cookies disappear faster
  • The ube halaya can vary in thickness, so if your dough feels too sticky, chill it for 15 minutes before rolling
03 -
  • Room temperature ingredients make all the difference in achieving that perfect tender texture
  • If you cannot find desiccated coconut, pulse sweetened coconut in a food processor until fine for the coating

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