Coconut Ube Besito Cookies: Tropical Treats You’ll Adore Recipe
These Coconut Ube Besito Cookies combine the tropical flavors of coconut and ube in a delightful pastry cream-filled treat, baked to golden perfection and finished with a white chocolate dip for an irresistible tropical indulgence.
- Prep Time: 45 minutes
- Cook Time: 33 minutes
- Total Time: 1 hour 48 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Cookies and Doughs
- 1 cup Unsalted Butter (Adds richness and flavor)
- 1 cup White Sugar (Sweetens and helps with texture)
- 1/2 cup Brown Sugar (Moistens and enhances flavor)
- 1 teaspoon Coconut Extract (Infuses your cookies with coconut aroma)
- 2 large Eggs (Binds the ingredients)
- 3 cups All-Purpose Flour (Provides structure)
- 1 teaspoon Baking Soda (Helps the cookie puff up)
- 1/2 cup Cornstarch (Contributes to a tender texture)
- 1/2 teaspoon Salt (Enhances overall flavor)
- 1 cup Shredded Coconut (Adds delightful texture)
- 1 cup White Chocolate Chips (Brings sweetness and creaminess)
Ube Pastry Cream
- 4 large Egg Yolks (Enrich the pastry cream)
- 1 cup Ube Condensed Milk (Introduces signature ube flavor)
- 1 cup Whole Milk (Adds creaminess to the pastry cream)
Ube Besito Mixture
- 1 cup Ube Condensed Milk (Enhances ube flavor and sweetness)
- 1 cup Sweetened Shredded Coconut (For a delightful topping)
- 2 large Egg Whites (Provides binding when whipped)
- 1/4 teaspoon Salt (Balances sweetness)
Instructions
- Prepare the Ube Pastry Cream: In a saucepan, combine whole milk and ube condensed milk, cooking until it reaches a boil. Whisk egg yolks with sugar, ube extract, and cornstarch in a bowl. Slowly blend in the hot milk to temper the eggs, then strain the mixture back into the saucepan. Cook over medium heat, whisking continuously until thickened, and then chill in the fridge.
- Make the Ube Besito Mixture: Preheat your oven to 325°F. In a bowl, mix shredded coconut with ube condensed milk. Beat egg whites until stiff peaks form, then gently fold into the coconut mixture. Scoop onto a baking sheet and bake until golden brown and crispy.
- Prepare the Doughs: For the coconut dough, cream together unsalted butter and white sugar in a bowl. Add coconut extract and an egg, then combine with the dry ingredients, folding in shredded coconut and white chocolate chips. For the ube dough, cream butter with sugars, add ube extract and an egg, and mix with the dry ingredients, folding in more white chocolate chips.
- Assemble the Cookies: Roll both doughs into balls, then flatten each and fill one with the chilled ube pastry cream. Seal with the other half and freeze the assembled cookies for at least 30 minutes to maintain their shape.
- Bake the Cookies: Preheat your oven again to 410°F. Bake the frozen cookies for 10-12 minutes until the tops look dull. Allow them to cool on a wire rack afterward.
- Finish the Cookies: Dip the bottoms of the cookies in melted white chocolate, let set on parchment paper until firm, and then they’re ready to serve!
Notes
- Freeze the assembled cookies for at least 30 minutes to maintain their shape during baking.
- Let the cookies cool on a wire rack before dipping in melted white chocolate to ensure they hold their form.