As my oven filled with the sweet scent of coconut and ube, I couldn’t help but feel transported to a sun-soaked island. The beautiful blend of these flavors comes alive in my Divine Coconut Ube Besito Cookies—each cookie is a delightful journey of textures! With a chewy core wrapped in crispy meringue and silky pastry cream, they are a stunning addition to any dessert table. The best part? These cookies are surprisingly easy to make, so you can impress guests without spending hours in the kitchen. Not only are they a unique Filipino treat, but they also provide a fun twist on your standard cookie recipe. Are you ready to bring a taste of the tropics to your home? Let’s dive in!
Why are Coconut Ube Besito Cookies amazing?
Vibrant Flavors: The combination of coconut and ube creates a tropical explosion that will enrapture your taste buds. Easy to Make: You’ll love how simple these cookies are, making them perfect for beginners and seasoned bakers alike. Visually Stunning: Their lively colors make these cookies a showstopper at any gathering. Versatile Treats: These cookies are perfect for holidays or casual get-togethers and can pair beautifully with a refreshing drink like a ube-infused beverage. Crowd Pleaser: Everyone will be raving about them, just like my fans do for my other popular recipes, like Coconut Crusted Salmon or Pumpkin Maple Cookies. Enjoy the delightful journey these cookies offer!
Coconut Ube Besito Cookie Ingredients
Get ready to create these delightful treats!
For the Pastry Cream
- Whole Milk – Adds creaminess to the filling; any milk alternative works too!
- Ube Condensed Milk – Provides sweetness and enhances the ube flavor; regular condensed milk can be used as a substitute.
- Egg Yolks – Serve as a thickening agent for the pastry cream.
- Sugar – Sweetens the pastry cream.
- Cornstarch – Thickens the pastry cream for a smooth texture.
For the Cookie Dough
- Unsalted Butter – Keeps the cookies moist and tender; margarine is a great dairy-free alternative.
- Brown Sugar – Adds moisture and depth of flavor.
- White Sugar – Contributes sweetness to the cookie dough.
- Coconut Extract – Infuses delightful coconut aroma into the cookies.
- Ube Extract – Intensifies the unique flavor of ube in the cookie dough.
- All-Purpose Flour – Main structural component; feel free to substitute with a gluten-free blend.
- Baking Soda – Helps the cookies rise perfectly.
- Salt – Balances out the sweetness in the cookie dough.
- Shredded Coconut – Adds delightful texture and coconut flavor.
- White Chocolate Chips – Offers extra sweetness and creaminess to your cookies.
- Egg Whites – Essential for creating the airy meringue texture in your cookies.
Enjoy making these Coconut Ube Besito Cookies that will surely wow your taste buds!
Step‑by‑Step Instructions for Divine Coconut Ube Besito Cookies
Step 1: Prepare Pastry Cream
In a medium saucepan, heat 1 cup of whole milk and 1 cup of ube condensed milk over medium heat until the mixture reaches a gentle boil. In a separate bowl, whisk together 4 egg yolks, ½ cup of sugar, 1 teaspoon of ube extract, and ¼ cup of cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to prevent scrambling. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and bubbles, about 5-7 minutes. Transfer to a bowl and cool completely.
Step 2: Make Coconut Meringue
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. In a large bowl, combine 1 ½ cups of shredded coconut with ½ cup of ube condensed milk, mixing well. In a stand mixer, whip 4 egg whites until stiff peaks form. Gently fold the whipped egg whites into the coconut mixture until just combined. Using a spoon or ice cream scoop, drop heaping tablespoons of meringue onto the prepared baking sheets. Bake for 15-20 minutes, or until they are golden and crisp on the outside. Remove from the oven and allow to cool on a wire rack.
Step 3: Prepare Ube Cookie Dough
In your mixing bowl, cream together ½ cup of unsalted butter with ½ cup of brown sugar and ½ cup of white sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon of coconut extract and 1 egg to the mixture, beating until well incorporated. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 2 tablespoons of cornstarch. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in 1 cup of shredded coconut and 1 cup of white chocolate chips for an added sweet touch.
Step 4: Assemble Cookies
Take about a tablespoon of the ube cookie dough and flatten it slightly in your palm. Place a teaspoon of the cooled pastry cream in the center, then fold the edges over to encase the cream completely, forming a ball. Repeat this process with the remaining dough and pastry cream. Lay out the assembled cookies on a baking sheet and freeze for 1-2 hours to set the shape and maintain the filling.
Step 5: Bake Cookies
Once the cookies are nicely chilled, preheat your oven to 410°F (210°C). Put the cookies on a lined baking sheet, spacing them about 2 inches apart. Bake in the oven for 10-12 minutes or until they are beautifully golden brown around the edges. Keep an eye on them to prevent overbaking, as the ideal cookies are lightly golden yet soft in the center. After baking, let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 6: Finish with White Chocolate Dip
Once the cookies are completely cool, melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth and creamy. Dip the top of each cookie into the melted white chocolate, allowing any excess to drip off. Place the dipped cookies on parchment paper and drizzle extra white chocolate on top for an elegant finish. Allow the chocolate to set before serving your Divine Coconut Ube Besito Cookies!
Divine Coconut Ube Besito Cookies Variations
Feel free to elevate your Coconut Ube Besito Cookies with these delightful twists that add new dimensions to their tropical charm!
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Dairy-Free: Substitute coconut cream for whole milk in the pastry cream for a dairy-free delight! The rich, creamy consistency remains while keeping things light.
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Nutty Crunch: Add ½ cup of finely chopped macadamia nuts to the cookie dough for an extra crunchy texture. The added nutty flavor harmonizes beautifully with the ube.
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Fruity Burst: Incorporate ½ cup of dried mango pieces in the cookie dough for a sweet tropical surprise. Each bite becomes a fruit-filled joy, perfect for sunny days!
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Chocolate Lovers: Swap out white chocolate chips for dark chocolate chips for a richer flavor. This small change brings a touch of depth that contrasts beautifully with the sweetness of ube.
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Extra Coconut Delight: Enhance the shredded coconut to 2 cups for a more pronounced coconut flavor. This will transform each cookie into a mini coconut paradise!
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Ube Powder Boost: Use 2 tablespoons of ube powder in the cookie dough for an even stronger ube flavor. It adds an attractive purple hue and intensifies the taste!
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Almond Extract Twist: Replace coconut extract with almond extract for a unique flavor profile. This subtle change provides a different aroma and pairs delightfully with the ube.
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Gluten-Free: Use a 1:1 gluten-free flour blend to accommodate gluten-sensitive friends without compromising taste or texture. Everyone can join the fun!
These suggestions will have your family and friends raving! For even more unique recipes that’ll wow your guests, check out my Coconut Broth Clams with Lemongrass or indulge in my soft and flavorful Soft Pumpkin Cookies. Enjoy customizing your Coconut Ube Besito Cookies to perfection!
Expert Tips for Divine Coconut Ube Besito Cookies
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Room Temperature Eggs: Make sure your egg yolks are at room temperature for a smoother emulsion in the pastry cream, ensuring luxurious texture.
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Mix with Care: Avoid overmixing the cookie dough; this keeps your Coconut Ube Besito Cookies tender and fluffy, enhancing their delightful chew.
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Chill, then Bake: Freeze the assembled cookies for optimal shape and texture—this simple step prevents them from spreading too much while baking.
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Golden Brown Is Key: Monitor the baking time closely; removing the cookies when they are just golden brown develops the best taste and textures.
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Cool Completely: Allow the cookies to cool completely before serving—the flavors truly blossom as they rest, providing a richer experience in every bite.
How to Store and Freeze Coconut Ube Besito Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and delicious flavor.
Fridge: If you prefer, you can refrigerate the cookies for up to a week. Just be sure to keep them in an airtight container to prevent them from drying out.
Freezer: For longer storage, freeze the assembled cookies for up to 3 months. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
Reheating: To enjoy your Coconut Ube Besito Cookies at their best, reheat them in the oven at 350°F for 5-7 minutes or microwave for a few seconds until warm and soft.
Make Ahead Options
These Divine Coconut Ube Besito Cookies are a fantastic choice for busy home cooks looking to simplify their meal planning! You can prepare the pastry cream up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its creamy texture. Additionally, the cookie dough can be assembled and frozen for up to 24 hours before baking. Just remember to keep the filled cookies tightly wrapped to prevent freezer burn! When you’re ready to enjoy these delightful treats, bake them directly from the freezer, adding an extra minute or two to the cooking time. This way, you can savor your homemade treats with minimal effort, even on the busiest of days!
What to Serve with Coconut Ube Besito Cookies
Indulging in these tropical delights opens the door to a medley of vibrant pairings that will elevate any occasion.
- Ube Latte: The creamy, sweet notes of ube latte beautifully mirror the flavors in your cookies, making it a comforting drink to enjoy together.
- Tropical Fruit Salad: Fresh mangoes, pineapple, and kiwi add a refreshing contrast to the rich sweetness of the cookies.
- Whipped Coconut Cream: A dollop of this light, airy cream adds a delightful texture and a boost of coconut flavor, enhancing each bite.
- Filipino Leche Flan: This rich, custardy dessert offers a creamy depth that balances the chewy and crispy textures of the cookies.
- Iced Green Tea: A light and refreshing beverage that cleanses the palate, letting the sweet and nutty flavors of the cookies shine through.
- Chocolate-Covered Strawberries: The fruitiness and slight tartness cut through the sweetness, offering a perfect contrast to your Coconut Ube Besito Cookies.
- Pineapple Coconut Sorbet: A chilled treat for warm days, its fruity undertones mix wonderfully with the tropical theme of your cookies for a refreshing finish.
- Honey-Ginger Tea: The warmth of ginger complements the sweet notes of coconut, making every sip a cozy, uplifting experience.
- Mango Float: A layered dessert featuring creamy mango and cookies, beautifully matching the flavors of your sweet treats while adding indulgence.
Each pairing adds its own charm, turning a delightful cookie experience into a full-fledged tropical feast!
Coconut Ube Besito Cookies Recipe FAQs
What kind of ube should I use for the Coconut Ube Besito Cookies?
Absolutely! For the best flavor, use cooked and mashed ube, which you can find fresh in Asian grocery stores. If fresh ube isn’t available, ube powder or ube extract can also work, but be mindful of the quantity, as extracts can be concentrated!
How should I store Coconut Ube Besito Cookies?
You can store your glorious cookies in an airtight container at room temperature for up to 3 days to keep them chewy and fresh. If you would like to prolong their deliciousness, refrigerate them for up to a week! Just make sure the container is airtight to keep them from drying out.
Can I freeze Coconut Ube Besito Cookies? How?
Very much! To freeze these delightful cookies, assemble them first without baking. Place the shaped cookies on a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Once they are solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to bake, no need to thaw—just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What if my cookie dough is too sticky or dry?
Don’t fret! If your dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency. Conversely, if it’s too dry, you can add a splash of milk or a soft butter until you achieve a nice, workable dough. Mixing is key, so make sure you do this gently!
Are Coconut Ube Besito Cookies safe for people with allergies?
Good question! These cookies contain common allergens like egg, dairy, and gluten. If you’re baking for someone with allergies, opt for egg substitutes, dairy-free milk alternatives, and a gluten-free flour blend to make them safe for those with dietary restrictions.
How long do the Coconut Ube Besito Cookies last once baked?
Enjoy these delightful cookies at their best within 3 days when kept at room temperature. However, if you store them in the fridge, they can last for up to a week. For optimal flavor and texture, try to consume them within this timeframe!
Enjoy creating these memorable treats!
Divine Coconut Ube Besito Cookies That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- In a medium saucepan, heat 1 cup of whole milk and 1 cup of ube condensed milk over medium heat until the mixture reaches a gentle boil.
- In a separate bowl, whisk together 4 egg yolks, ½ cup of sugar, 1 teaspoon of ube extract, and ¼ cup of cornstarch until smooth.
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly to prevent scrambling.
- Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and bubbles, about 5-7 minutes.
- Transfer to a bowl and cool completely.
- Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
- In a large bowl, combine 1 ½ cups of shredded coconut with ½ cup of ube condensed milk, mixing well.
- In a stand mixer, whip 4 egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just combined.
- Drop heaping tablespoons of meringue onto the prepared baking sheets.
- Bake for 15-20 minutes, or until golden and crisp.
- Remove from the oven and allow to cool on a wire rack.
- In your mixing bowl, cream together ½ cup of unsalted butter with ½ cup of brown sugar and ½ cup of white sugar until light and fluffy, about 3-4 minutes.
- Add 1 teaspoon of coconut extract and 1 egg to the mixture, beating until well incorporated.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 2 tablespoons of cornstarch.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in 1 cup of shredded coconut and 1 cup of white chocolate chips.
- Take about a tablespoon of the ube cookie dough and flatten it slightly.
- Place a teaspoon of the cooled pastry cream in the center and fold the edges over to encase the cream.
- Repeat this process with the remaining dough and pastry cream.
- Lay the assembled cookies on a baking sheet and freeze for 1-2 hours.
- Preheat your oven to 410°F (210°C).
- Put the cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake in the oven for 10-12 minutes or until beautifully golden brown around the edges.
- Let the cookies cool on the sheets for a few minutes before transferring to a wire rack.
- Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals.
- Dip the top of each cookie into the melted white chocolate.
- Drizzle extra white chocolate on top for an elegant finish.
- Allow the chocolate to set before serving.
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