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Coconut Ube Besito Cookies

Delightful Coconut Ube Besito Cookies for a Tropical Treat

Coconut Ube Besito Cookies are delightful treats that perfectly blend chewy textures with coconut flavor, catering to vegan and gluten-free diets.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Substitute with plant-based butter for vegan
  • 1 cup White Sugar
  • 1/2 cup Brown Sugar Can be substituted with coconut sugar
  • 1 tbsp Coconut Extract Or use vanilla extract
  • 2 large Eggs For vegan version, use flax eggs
  • 2 cups All-Purpose Flour Use 1:1 gluten-free flour blend as a substitute
  • 1 tsp Baking Soda Ensure freshness
  • 1 tbsp Cornstarch Can be replaced with flour
  • 1/4 tsp Salt
  • 1 cup Shredded Coconut Toasted coconut can add extra flavor
  • 1 cup White Chocolate Chips Dark chocolate chips can be an alternative
For the Ube Pastry Cream
  • 4 large Egg Yolks Substitute with aquafaba for vegan option
  • 1 cup Ube Condensed Milk Regular condensed milk can be used
  • 1 cup Whole Milk Substitute with almond or coconut milk

Equipment

  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Microwave-safe bowl

Method
 

Steps
  1. Prepare Ube Pastry Cream: Combine whole milk and ube condensed milk in a saucepan over medium heat until boiling. Whisk egg yolks with sugar, ube extract, and cornstarch. Gradually temper this mixture with hot milk before returning to heat, cooking until thickened, about 5-7 minutes. Chill in the refrigerator.
  2. Make Ube Besito Mixture: In a bowl, mix shredded coconut with remaining ube condensed milk. Fold in beaten egg whites, scoop onto a lined baking sheet, bake at 325°F for 12-15 minutes until edges are golden. Cool on a wire rack.
  3. Prepare Doughs: Cream unsalted butter, white sugar, and brown sugar until fluffy. Add coconut extract and eggs, mix well. Gradually combine flour, baking soda, cornstarch, and salt. Stir in shredded coconut and white chocolate chips.
  4. Assemble Cookies: Divide dough, add ube extract to one half. Roll into balls, flatten, place ube pastry cream in the center, cover and seal. Freeze for at least 30 minutes.
  5. Bake Cookies: Preheat oven to 410°F. Place frozen cookies on a baking sheet and bake for 10-12 minutes until done. Cool before transferring to a wire rack.
  6. Finish Cookies: Melt white chocolate, dip cookie bottoms, let set on parchment paper until chocolate hardens. Enjoy!

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure to whip egg whites until stiff peaks form for light, airy cookies. Always temper egg yolks with hot milk slowly to avoid scrambling. Freeze the cookies for at least 30 minutes for shape retention during baking. Use quality ingredients for the best flavor.

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