Coconut Ube Besito Cookies (Printable Version)
Tender purple yam and coconut cookies blending Filipino and Latin culinary traditions
# 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 It:
01 - Preheat oven to 350°F and line baking sheet with parchment paper
02 - Whisk flour, baking powder, and salt in medium bowl
03 - Beat softened butter and sugar until light and fluffy, 2-3 minutes
04 - Beat in egg, ube halaya, vanilla extract, and ube extract if using
05 - Gradually add dry ingredients, mixing just until combined
06 - Fold sweetened shredded coconut into dough
07 - Scoop tablespoon portions, roll into balls, and coat in desiccated coconut
08 - Place dough balls 2 inches apart on prepared baking sheet
09 - Bake 13-15 minutes until set and lightly golden on bottoms
10 - Cool on baking sheet 5 minutes, then transfer to wire rack
# Expert Suggestions:
01 -
- The coconut-ube combination tastes like a tropical vacation in your own kitchen
- These little bites disappear faster than you can bake them
02 -
- Ube halaya varies in thickness, so adjust with a teaspoon of flour if your dough feels too sticky
- The cookies continue cooking on the hot baking sheet, so trust the timer
03 -
- Chill the dough for 30 minutes if it starts to feel too soft while rolling
- Use a small cookie scoop for uniform size and even baking