Coconut Ube Besito Cookies: Tropical Treats You’ll Adore Recipe
Coconut Ube Besito Cookies are a delightful fusion of tropical flavors and textures, featuring a tender coconut dough filled with creamy ube pastry cream. These cookies combine the richness of shredded coconut, the sweetness of white chocolate, and the distinctive flavor of ube in a unique, baked treat perfect for any occasion.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
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 Pastry Cream
- 4 large Egg Yolks
- 1 cup Ube Condensed Milk
- 1 cup Whole Milk
- 1/4 cup White Sugar (estimated for whisking with yolks)
- 1 teaspoon Ube Extract (estimated as referenced)
- 2 tablespoons Cornstarch (estimated for thickening)
Ube Besito Mixture
- 1 cup Shredded Coconut
- 1 cup Ube Condensed Milk
- 2 large Egg Whites
- 1/4 teaspoon Salt
- 1 cup Sweetened Shredded Coconut (for topping)
Finishing
- Melted White Chocolate (for dipping)
Instructions
- Prepare the Ube Pastry Cream: In a saucepan, combine whole milk and ube condensed milk and bring to a boil. Meanwhile, whisk egg yolks with sugar, ube extract, and cornstarch in a bowl. Slowly pour the hot milk mixture into the egg yolk mixture to temper the eggs. Strain the combined mixture back into the saucepan and cook over medium heat, whisking continuously until thickened. Remove from heat and chill in the refrigerator until set.
- Make the Ube Besito Mixture: Preheat the oven to 325°F. Mix shredded coconut with ube condensed milk in a bowl. Beat egg whites with salt until stiff peaks form, then gently fold into the coconut mixture. Scoop spoonfuls onto a baking sheet lined with parchment paper and bake until golden brown and crispy. Set aside to cool.
- Prepare the Doughs: For the coconut dough, cream together unsalted butter and white sugar. Add coconut extract and one egg, then gradually incorporate dry ingredients including flour, baking soda, cornstarch, salt, shredded coconut, and white chocolate chips. For the ube dough, cream unsalted butter with sugars, add ube extract and one egg, then fold in the dry ingredients along with white chocolate chips.
- Assemble the Cookies: Roll both coconut and ube doughs into balls. Flatten each ball, place a spoonful of chilled ube pastry cream in the center of one coconut dough piece, then seal with a flattened ube dough piece on top. Ensure edges are sealed and place assembled cookies on a tray. Freeze for at least 30 minutes to maintain shape during baking.
- Bake the Cookies: Preheat the oven to 410°F. Remove frozen cookies from freezer and bake for 10 to 12 minutes or until the tops turn dull. Remove from oven and let cool on a wire rack completely.
- Finish the Cookies: Dip the bottom of each cooled cookie into melted white chocolate. Place on parchment paper to set until the chocolate is firm. Serve and enjoy the tropical flavors and creamy texture of these unique coconut ube besito cookies.
Notes
- Chilling the assembled cookies before baking helps maintain their shape and ensures a neat finish.
- Be careful when tempering the egg yolks to avoid curdling by slowly adding hot milk.
- The ube pastry cream is best chilled overnight for optimal texture.
- Use unsweetened shredded coconut for the dough and sweetened shredded coconut for topping to balance sweetness and texture.
- White chocolate dipping adds a delicious creamy contrast; allow it to fully set for best presentation.
Keywords: Coconut Ube Cookies, Besito Cookies, Filipino Dessert, Tropical Cookies, Ube Pastry Cream, White Chocolate Cookies
