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These chunky ube and coconut cookies deliver gooey, bakery-style indulgence with Filipino flavors. Made with ube halaya and white chocolate, they're thick enough to stay soft and chewy after baking.
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In a medium bowl, whisk together all of the dry ingredients: ½ cup cake flour, 1 cup all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon table salt.
*If you are using ube halaya, use lower amount of brown sugar because of how sweet ube halaya is. If using mashed or rehydrated ube powder, use higher amount of brown sugar.In a stand mixer using the paddle attachment, mix the ½ cup butter and ¼ or ½ cup light or dark brown sugar on medium speed until completely smooth, about 2-4 minutes.
Using your silicone spatula, scrape down the sides and bottom of the bowl in the stand mixer. Add 1 egg, ½ cup ube halaya, and 1 ½ teaspoons ube extract to the bowl. Mix until combined, about 10-20 seconds.
Scrape down the sides and bottom of the bowl again. Add all of the dry ingredients, ¾ cup white chocolate chips, and ½ cup shredded unsweetened coconut. Mix until combined and no dry spots remain.
Divide the dough into 5 pieces, about 5-6oz each. Roughly shape the dough into slightly tall mounds using your hands.
Place ube cookie mounds on a lined baking sheet or plate, and freeze for at least 1 hour. Freezing ensures that they do not spread out while baking.Note: You can store the frozen dough in an airtight container in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.
Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.
Line a baking sheet with parchment paper. Place each dough mound about 3 inches apart on one baking sheet. Bake for 10-13 minutes. They are done when the edges are a little brown and set.
Remove baked cookies from oven. Immediately sprinkle with flaky sea salt and top with additional white chocolate chips. Allow them to cool completely on the baking sheet for about 10 minutes—they will continue cooking on the sheet! They are very soft/delicate right after baking and need to set.
Enjoy! For warm cookies, you can reheat them by baking them at 350° for 2-4 minutes or popping them in the microwave for 10 seconds.
Written automatically by CookOS, not by the creator.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Reheat at 350°F for 2–4 minutes or microwave for 10 seconds to restore warmth and chewiness.
stand mixer with paddle attachment · silicone spatula · parchment paper
Written automatically by CookOS, not by the creator.
Ube halaya is sweeter, so use ¼ cup brown sugar; mashed or rehydrated ube powder is less sweet, so use ½ cup brown sugar to balance flavor.
Frozen dough keeps in an airtight container for up to 3 months. You can bake directly from frozen, but add 2–3 minutes to the baking time.
Freezing the dough for at least 1 hour is essential to prevent spreading. Make sure the oven rack is in the middle and the oven is fully preheated to 350°F.
You can substitute butter with vegan butter, but ube halaya and white chocolate chips may contain dairy; check labels or use dairy-free alternatives.
They're done when the edges are lightly browned and set, after 10–13 minutes at 350°F. Let them cool completely on the sheet for 10 minutes to continue cooking and set.
