When the vibrant colors of ube and the tropical essence of coconut come together, magic happens in the kitchen. I first explored this delightful combo during a weekend baking spree, hoping to create something that would make my family smile—and boy, did I hit the jackpot. The allure of these Coconut Ube Besito Cookies lies not just in their striking appearance, but also in their incredible depth of flavor and unique texture.
Picture sinking your teeth into a chewy cookie, where the sweetness of ube is balanced by a crispy coconut meringue, all wrapped around a luscious pastry cream filling. These cookies are a delightful departure from your typical dessert, and best of all, they’re surprisingly easy to make. Whether for a weekend treat, a festive gathering, or even just because you deserve something special, these cookies will be an instant hit. Let me guide you through this delicious journey, where every bite tells a story of love, flavor, and a dash of creativity!
Why are Coconut Ube Besito Cookies so irresistible?
Unforgettable Flavor: The blend of coconut and ube creates a taste that is both exotic and comforting.
Crispy and Chewy: With the perfect balance between a crunchy exterior and a soft, chewy center, these cookies offer a satisfying bite.
Easy to Make: Even beginner bakers can conquer this recipe, turning the kitchen into a haven of sweet aromas.
Versatile Treat: Perfect for any occasion, whether it’s a family gathering, a potluck, or a cozy night in!
Crowd-Pleaser: Watch friends and family flock to the plate, drawn in by the vibrant colors and delightful scents.
If you enjoy unique flavor combinations, try pairing them with a refreshing ube-infused drink to enhance your dessert experience!
Coconut Ube Besito Cookies Ingredients
• Here’s everything you need to create these delightful Coconut Ube Besito Cookies:
For the Pastry Cream
- Whole Milk – 2 cups – This creamy base brings richness to the filling.
- Ube Condensed Milk – 1 cup – Adds a sweet, nutty flavor that enhances the ube essence.
- Egg Yolks – 4 large – Provides structure and creaminess to the pastry cream.
- Sugar – 1/2 cup – Sweetens the mixture, balancing the flavors.
- Cornstarch – 1/4 cup – Thickens the pastry cream for the perfect texture.
- Salt – 1/4 teaspoon – Enhances the overall flavor of the cream.
For the Coconut Meringue
- Unsalted Butter – 1/2 cup – Keeps the cookies moist and tender.
- White Sugar – 1/2 cup – Adds sweetness to balance the coconut flavor.
- Coconut Extract – 1 teaspoon – Infuses the cookies with a delightful coconut aroma.
- Egg – 1 large – Binds the ingredients together for a smooth dough.
- All-Purpose Flour – 2 cups – The main structure component for the cookies.
- Baking Soda – 1 teaspoon – Helps the cookies rise and achieve a fluffy texture.
- Cornstarch – 1/4 cup – Further tenderizes the cookies for a softer bite.
- Salt – 1/4 teaspoon – Balances the sweetness in the cookie dough.
- Shredded Coconut – 1 cup – Adds a wonderful texture and flavor to the cookies.
- White Chocolate Chips – 1/2 cup – Adds a touch of sweetness and creaminess to the cookies.
For the Ube Cookie Dough
- Unsalted Butter – 1/2 cup – Ensures a rich and flavorful dough.
- Brown Sugar – 1/2 cup – Adds moisture and depth of flavor to the cookies.
- White Sugar – 1/2 cup – Contributes sweetness; use a mix for complexity.
- Ube Extract – 1 teaspoon – Intensifies the ube flavor in your cookies.
- Egg – 1 large – Binds the ingredients for a perfect cookie texture.
- All-Purpose Flour – 2 cups – The foundation of the cookie batter.
- Baking Soda – 1 teaspoon – Assists in leavening the cookies to a perfect rise.
- Cornstarch – 1/4 cup – Delivers a soft, melt-in-your-mouth cookie texture.
- Salt – 1/4 teaspoon – Balances the flavor throughout the dough.
- White Chocolate Chips – 1/2 cup – Provides creamy sweetness and a luxurious touch.
For Assembly
- Egg Whites – 2 large – Essential for creating a light and airy meringue.
- Salt – A pinch – Enhances the sweetness of the meringue.
Ready to dive into this flavorful adventure? Gather these ingredients, and let’s bake up some magic!
How to Make Coconut Ube Besito Cookies
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Combine the whole milk and ube condensed milk in a saucepan over medium heat. Bring the mixture to a gentle boil, then turn off the heat and set aside to cool slightly.
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Whisk together the egg yolks, sugar, ube extract, and cornstarch in a large bowl until smooth. This will create a rich base for your pastry cream.
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Gradually pour 1/4 cup of the hot milk mixture into the egg yolk blend, stirring continuously to temper the eggs.
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Strain the tempered egg mixture back into the saucepan. Place over medium heat, whisking constantly until the mixture thickens and starts bubbling.
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Remove from heat and let the pastry cream cool. Cover it with plastic wrap and chill in the refrigerator until ready to use.
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Preheat your oven to 325°F. Line baking sheets with parchment paper, preparing for the cookie goodness!
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Mix the shredded coconut and ube condensed milk in a medium bowl until well combined. This will form your delightful coconut meringue.
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Beat the egg whites in a separate small bowl until stiff peaks form. Gently fold the meringue into the coconut mixture, creating a light and fluffy texture.
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Scoop heaping portions of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart for even baking.
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Bake in the preheated oven until the meringue is crispy on the outside, about 15-20 minutes. Allow to cool on a wire rack.
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Cream the unsalted butter and white sugar together in a stand mixer on low speed, then medium for 2-4 minutes until fluffy and combined.
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Add the coconut extract and the large egg to the creamed mixture until just combined for a sweet cookie dough base.
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Incorporate flour, cornstarch, baking soda, and salt into the dough, mixing until just combined to avoid overworking the gluten.
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Fold in the shredded coconut and white chocolate chips. Shape the dough into 2.5 oz. balls and set aside.
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Cream unsalted butter, brown sugar, and white sugar together in a clean bowl until smooth and light.
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Mix in the ube extract and a large egg until just combined for a vibrant ube dough.
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Blend in flour, cornstarch, baking soda, and salt until just mixed, creating a soft cookie texture.
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Add the white chocolate chips to the dough and shape into 2.5 oz. balls for the cookie assembly.
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Flatten each ube and coconut dough ball into slightly indented halves, ready for the pastry cream filling.
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Scoop 1-2 tablespoons of the chilled ube pastry cream into one half, place the other half on top, and seal the edges to create beautiful cookie sandwiches.
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Freeze the assembled cookies for at least 1-2 hours or overnight for the best texture once baked.
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Preheat your oven to 410°F. Bake the cookies for 10-12 minutes until golden, ensuring they’re spaced 2 inches apart on the tray.
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Cool the cookies at room temperature for 1-2 hours for the perfect chocolate dipping moment.
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Melt white chocolate and dip the bottom of each ube besito into the chocolate, then place them on the cooled cookies to set.
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Optional: Drizzle with extra melted chocolate for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Coconut Ube Besito Cookies are perfect for busy weeknights or special occasions when you’re short on time! You can prepare the ube pastry cream up to 24 hours in advance; just make sure to cover it tightly with plastic wrap to prevent any browning. The assembled cookies can also be frozen for up to 2 hours or overnight, allowing you to bake them fresh whenever you desire. When you’re ready to enjoy these treats, simply preheat your oven to 410°F and bake for 10-12 minutes, ensuring a crispy exterior and chewy center. You’ll have delightful cookies on hand, just as delicious as if they were made fresh that day!
Expert Tips for Coconut Ube Besito Cookies
Proper Temperature: Ensure your egg yolks are at room temperature for better emulsion in the pastry cream. This helps achieve a silky texture.
Avoid Overmixing: When folding the flour and cornstarch into the dough, mix just until combined. Overmixing can lead to tough cookies!
Chill Well: Freezing the assembled cookies before baking improves their shape and texture, ensuring they hold together nicely during baking.
Watch for Color: Keep an eye on the cookie’s color while baking; the perfect golden brown is key to a delightful taste in these Coconut Ube Besito Cookies.
Cooling Time: Be patient—letting the cookies cool completely allows for better flavor and texture development, making every bite memorable!
Coconut Ube Besito Cookies Variations
Feel free to unleash your creativity and put a personal twist on these delightful cookies!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a deliciously inclusive treat.
- Dairy-Free: Use coconut milk instead of whole milk and a dairy-free butter alternative for a creamy filling.
- Nutty Addition: Fold in chopped macadamia nuts for an extra layer of flavor and delightful crunch. They perfectly complement the softness of the ube!
- Chocolate Lovers: Swap in dark chocolate chips for the white chocolate to create a rich, decadent cookie version.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, cozy spice that elevates the flavor.
- Fruit Twist: Incorporate finely chopped dried mango or pineapple to amplify the tropical flavors of coconut and ube.
- Coconut Flour: Replace some of the all-purpose flour with coconut flour for a more pronounced coconut taste and a chewy texture.
- Extra Sweetness: Drizzle honey or maple syrup over the finished cookies for an extra touch of sweetness and a lovely glaze.
Let your taste buds guide you as you experiment with these variations and make this recipe uniquely yours!
What to Serve with Coconut Ube Besito Cookies?
Creating the perfect meal to pair with dessert can elevate any occasion, offering a harmonious closing note to your culinary symphony.
- Tropical Fruit Salad: A medley of fresh fruits like mango, pineapple, and kiwi adds a refreshing contrast to the sweetness of the cookies.
- Coconut Milk Latte: A warm, creamy beverage with subtle coconut notes enhances the tropical flavors of your cookies. Sip and savor!
- Vanilla Ice Cream: The creamy richness complements the chewy texture and flavors, providing a delightful coolness against the warm cookie center.
- Mint Lemonade: This zesty drink refreshes the palate, balancing the sweetness and creating an exciting flavor dance in your mouth.
- Dark Chocolate Dipped Berries: Bursting with flavor, these berries bring a tart contrast that enhances the cookie’s sweetness beautifully.
- Chai Tea: The spices in chai tea warm the soul and add a comforting touch that pairs exceptionally well with desserts.
- Whipped Coconut Cream: A light and airy topping, it adds an extra layer of coconut flavor that your guests will love.
- Pineapple Upside Down Cake: This classic dessert complements the tropical vibe while providing layers of flavor and a fun presentation.
- Sparkling Coconut Water: Light and refreshing, this drink echoes the coconut theme while providing a hydrating twist to your meal!
How to Store and Freeze Coconut Ube Besito Cookies
Room Temperature: Store your cookies in an airtight container for up to 3 days. This keeps them fresh and chewy, perfect for snacking!
Fridge: For longer-lasting freshness, place the cookies in the fridge where they can stay good for up to a week. Simply let them sit at room temperature for a bit before enjoying.
Freezer: Freeze assembled and unbaked cookies for up to 3 months. Just wrap them tightly in plastic wrap and then place in a resealable freezer bag.
Reheating: To enjoy warm cookies, preheat your oven to 350°F and bake the frozen cookies for about 10-12 minutes. This will revive their delightful texture!
Coconut Ube Besito Cookies Recipe FAQs
What kind of ube should I use?
I recommend using fresh or frozen ube for the best flavor. If fresh isn’t available, ube powder or ube extract can work, but make sure to adjust the sweetness accordingly since they can vary in intensity.
How should I store Coconut Ube Besito Cookies?
For keeping these cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you’re planning to enjoy them over a longer period, refrigerate them for up to a week or freeze for up to 3 months.
Can I freeze the assembled cookies?
Absolutely! To freeze, wrap the unbaked assembled cookies tightly in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 3 months. Bake them from frozen, adding a couple of extra minutes to the baking time.
What should I do if my cookies are too flat?
If your cookies spread too much, it could be due to warm dough or not enough flour. Always chill the dough before baking, and check that your measurements are precise, particularly with flour. You can also try adding an extra tablespoon of cornstarch to help maintain shape.
Are these cookies suitable for people with dietary restrictions?
These Coconut Ube Besito Cookies are not gluten-free or dairy-free unless you substitute the ingredients accordingly. For a gluten-free version, try using a 1:1 gluten-free flour blend. Always check for any allergies related to specific ingredients like eggs or nuts.
How can I make the coconut meringue fluffier?
To achieve that light and airy texture, ensure your bowl and beaters are completely clean and dry before whipping the egg whites. It’s also crucial to beat them until stiff peaks form. Folding gently into the coconut mixture prevents deflation and retains that beautiful fluffiness!
Divine Coconut Ube Besito Cookies
Ingredients
Equipment
Method
- Combine the whole milk and ube condensed milk in a saucepan over medium heat. Bring the mixture to a gentle boil, then turn off the heat and set aside to cool slightly.
- Whisk together the egg yolks, sugar, ube extract, and cornstarch in a large bowl until smooth.
- Gradually pour 1/4 cup of the hot milk mixture into the egg yolk blend, stirring continuously to temper the eggs.
- Strain the tempered egg mixture back into the saucepan. Place over medium heat, whisking constantly until the mixture thickens and starts bubbling.
- Remove from heat and let the pastry cream cool. Cover it with plastic wrap and chill in the refrigerator until ready to use.
- Preheat your oven to 325°F. Line baking sheets with parchment paper.
- Mix the shredded coconut and ube condensed milk in a medium bowl until well combined.
- Beat the egg whites in a separate small bowl until stiff peaks form. Gently fold the meringue into the coconut mixture.
- Scoop heaping portions of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake until the meringue is crispy on the outside, about 15-20 minutes. Allow to cool.
- Cream the unsalted butter and white sugar together in a stand mixer on low speed, then medium for 2-4 minutes until fluffy.
- Add the coconut extract and the large egg to the creamed mixture until just combined.
- Incorporate flour, cornstarch, baking soda, and salt into the dough, mixing until just combined.
- Fold in the shredded coconut and white chocolate chips. Shape the dough into 2.5 oz. balls.
- Cream unsalted butter, brown sugar, and white sugar together in a clean bowl until smooth and light.
- Mix in the ube extract and a large egg until just combined.
- Blend in flour, cornstarch, baking soda, and salt until just mixed.
- Add the white chocolate chips to the dough and shape into 2.5 oz. balls.
- Flatten each ube and coconut dough ball into slightly indented halves.
- Scoop 1-2 tablespoons of the chilled ube pastry cream into one half, place the other half on top, and seal the edges.
- Freeze the assembled cookies for at least 1-2 hours or overnight.
- Preheat your oven to 410°F. Bake the cookies for 10-12 minutes until golden.
- Cool the cookies at room temperature for 1-2 hours.
- Melt white chocolate and dip the bottom of each ube besito into the chocolate, then place them on the cooled cookies to set.
- Optional: Drizzle with extra melted chocolate for an extra touch of sweetness.