Coconut Ube Besito Cookies (Print View)

Tender purple yam and coconut cookies with Filipino-Latin fusion flavors. Perfect for afternoon tea or sharing.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/4 cup ube halaya (purple yam jam)
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Add-Ins & Coating

09 - 1/2 cup sweetened shredded coconut
10 - 1/4 cup desiccated coconut (for rolling)
11 - 2 tablespoons ube extract (optional)

# How to Make:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, ube halaya, and vanilla extract until fully incorporated. If using, add ube extract for deeper color and flavor.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the sweetened shredded coconut until evenly distributed.
07 - Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in desiccated coconut to coat evenly.
08 - Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart.
09 - Bake for 13-15 minutes, or until the cookies are set and lightly golden on the bottoms.
10 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The purple color makes people gasp when you bring them to parties
  • They stay tender for days unlike most crinkle cookies
  • One dough, two cultures meeting in the most delicious way possible
02 -
  • Overmixing the flour makes these cookies tough instead of tender
  • If your ube halaya is too thick, warm it slightly before mixing
  • The dough will seem soft but that's exactly right for these cookies
03 -
  • Chill the dough for 30 minutes if it's too warm to handle
  • The coconut coating toasts slightly in the oven and tastes even better

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