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.