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Divine Coconut Ube Besito Cookies Recipe

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★★★★★

5 from 74 reviews

Divine Coconut Ube Besito Cookies are a delightful Filipino-inspired treat combining the rich flavors of ube, coconut, and white chocolate. Featuring a luscious ube pastry cream filling sandwiched between soft and tender cookies with shredded coconut and white chocolate chips, these cookies are baked to perfection and dipped in melted white chocolate for an indulgent finish. Perfect for holidays, celebrations, or just a sweet afternoon snack.

Ingredients

Scale

Ube Pastry Cream

  • 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

Coconut Meringue

  • 1 cup Shredded Coconut
  • 1/2 cup Ube Condensed Milk
  • 2 large Egg Whites
  • 1 pinch Salt

Ube Cookie Dough

  • 1/2 cup Unsalted Butter
  • 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
  • 1/4 teaspoon Salt
  • 1 cup Shredded Coconut
  • 1/2 cup White Chocolate Chips

Second Ube Cookie Dough

  • 1/2 cup Unsalted Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1 teaspoon Ube Extract
  • 1 large Egg
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 cup White Chocolate Chips

Finishing

  • White Chocolate (for melting and dipping)

Instructions

  1. Make Pastry Cream: Combine whole milk and ube condensed milk in a saucepan over medium heat and bring to a gentle boil. Remove from heat and let cool slightly. Whisk egg yolks, sugar, ube extract, and cornstarch in a large bowl until smooth. Temper the eggs by gradually whisking in 1/4 cup of the hot milk mixture. Strain back into saucepan and cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat and cool. Cover and chill in the refrigerator until ready to use.
  2. Prepare Coconut Meringue: Preheat oven to 325°F and line baking sheets with parchment paper. Mix shredded coconut and ube condensed milk until combined. Beat egg whites with salt until stiff peaks form, then gently fold into coconut mixture. Scoop heaping portions onto baking sheets spaced 1 inch apart. Bake 15-20 minutes until crispy on outside. Cool completely.
  3. Make First Ube Cookie Dough: Cream unsalted butter and white sugar with a stand mixer on low then medium speed for 2-4 minutes until fluffy. Add coconut extract and one large egg; mix until just combined. Mix in flour, cornstarch, baking soda, and salt until just combined. Fold in shredded coconut and white chocolate chips. Shape dough into 2.5 oz balls.
  4. Make Second Ube Cookie Dough: In a clean bowl, cream unsalted butter, brown sugar, and white sugar together until smooth and light. Add ube extract and one large egg; mix until just combined. Blend in flour, cornstarch, baking soda, and salt until just combined. Stir in white chocolate chips and shape dough into 2.5 oz balls.
  5. Assemble Cookies: Flatten each ube dough ball and coconut dough ball into slightly indented halves. Spoon 1-2 tablespoons of chilled ube pastry cream onto one half, then sandwich with the other half, sealing edges carefully.
  6. Freeze: Freeze the assembled filled cookies for at least 1-2 hours or overnight to set.
  7. Bake Cookies: Preheat oven to 410°F. Bake frozen cookies for 10-12 minutes or until golden. Let cookies cool at room temperature for 1-2 hours.
  8. Finish with Chocolate: Melt white chocolate. Dip the bottom of each cooled cookie into the melted chocolate, then place on parchment to set. Optionally drizzle extra melted chocolate over cookies for decoration.

Notes

  • Make sure to temper the egg yolks slowly to prevent curdling in the pastry cream.
  • Use room temperature ingredients for easier dough mixing and better texture.
  • Ensure egg whites in meringue are whipped to stiff peaks for a crisp texture.
  • Freezing assembled cookies before baking helps maintain shape and prevents spreading.
  • Let cookies cool completely before dipping in chocolate to ensure shiny finish and setting.
  • Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Keywords: ube cookies, coconut cookies, Filipino desserts, ube besito, white chocolate cookies, pastry cream cookies, coconut meringue, Filipino treats

Find it online: https://foodbylina.com/divine-coconut-ube-besito-cookies-recipe/