Ingredients

2 cups Whole Milk

1 cup Ube Condensed Milk

4 large Egg Yolks

1/2 cup Sugar

1/4 cup Cornstarch

1/4 teaspoon Salt

1/2 cup Unsalted Butter (for cookies)

1/2 cup White Sugar

1 teaspoon Coconut Extract

1 large Egg

2 cups All-Purpose Flour

1 teaspoon Baking Soda

1/4 cup Cornstarch (for cookies)

1/4 teaspoon Salt (for cookie dough)

1 cup Shredded Coconut

1/2 cup White Chocolate Chips

1/2 cup Unsalted Butter (for second dough)

1/2 cup Brown Sugar

1/2 cup White Sugar (for second dough)

1 teaspoon Ube Extract

1 large Egg (for second dough)

2 large Egg Whites

1 pinch Salt (for meringue)

Instructions

Step 1: Make the pastry cream by combining whole milk and ube condensed milk in a saucepan. Heat over medium until just boiling, then remove from heat to cool slightly.

Step 2: Whisk egg yolks, sugar, ube extract, and cornstarch in a bowl until smooth.

Step 3: Temper the eggs by slowly adding 1/4 cup of hot milk mixture to the yolk mixture, stirring constantly.

Step 4: Strain the tempered mixture back into the saucepan and cook over medium heat, whisking until thick and bubbling. Remove and chill after covering with plastic wrap.

Step 5: Preheat oven to 325°F and line baking sheets with parchment paper for the coconut meringue.

Step 6: Mix shredded coconut and ube condensed milk in a bowl. Beat egg whites with a pinch of salt until stiff peaks form, then fold into coconut mixture.

Step 7: Drop spoonfuls of coconut mixture on baking sheets about 1 inch apart. Bake 15–20 minutes until crispy outside. Cool completely.

Step 8: Prepare the first ube cookie dough by creaming unsalted butter and white sugar until fluffy. Add coconut extract and egg, mixing until combined.

Step 9: Mix flour, cornstarch, baking soda, and salt into the dough. Fold in shredded coconut and white chocolate chips. Form 2.5 oz. dough balls.

Step 10: For the second ube dough, cream unsalted butter with brown and white sugar until light. Add ube extract and egg, mixing well.

Step 11: Blend in flour, cornstarch, baking soda, and salt until just combined. Mix in white chocolate chips and shape into 2.5 oz. balls.

Step 12: Flatten each ball of ube cookie dough and the coconut dough into slightly indented halves.

Step 13: Spoon 1–2 tablespoons of chilled pastry cream onto one half of the ube dough, then top with matching half and seal the edges.

Step 14: Freeze assembled cookies for 1–2 hours or overnight for best results.

Step 15: Preheat oven to 410°F and bake frozen cookies for 10–12 minutes until golden. Let cool at room temperature for 1–2 hours.

Step 16: Melt white chocolate and dip the bottom of each cookie into it. Place dipped cookies on cooled ones to set. Optionally drizzle with more chocolate.

Tips & Variations

Use fresh ube extract for an authentic flavor boost.

Swap white chocolate chips for dark or milk chocolate for a different taste.

For a vegan option, try substituting butter with coconut oil and use egg replacer for eggs.

Chilling the dough before baking ensures better texture and shape retention.

FAQs

Can I use regular condensed milk instead of ube condensed milk?

While regular condensed milk will work, it won’t provide the characteristic ube flavor and purple color that makes these cookies unique. Using ube condensed milk is recommended for best results.

How do I know when the pastry cream is ready?

The pastry cream is ready when it thickens and starts bubbling during cooking. It should coat the back of a spoon and hold its shape when cooled.