Ube Coconut Thumbprint Cookies with Coconut Cream Filling
These soft and buttery ube coconut thumbprint cookies are rolled in sweet shredded coconut and filled with silky homemade coconut cream. The vibrant purple ube cookie base pairs perfectly with the rich tropical filling, creating a chewy, bakery-style cookie that’s unique, eye-catching, and perfect for holidays, cookie platters, and ube lovers.
Servings 18 cookies
Calories 150kcal
Cost $7 for entire recipe
Equipment
- Mixing bowl
- Electric mixer (optional)
- Small saucepan
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (1 tablespoon)
- Measuring cups and spoons
- Cooling rack
- Piping bag or spoon
Ingredients
Ube Coconut Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- ½ cup thick ube halaya
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fine shredded sweetened coconut
Coconut Cream Filling
- ¾ cup full-fat coconut milk
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ½ teaspoon vanilla
- pinch salt
Instructions
Make Coconut Cream Filling
- Whisk coconut milk, sugar, and cornstarch in a saucepan. Cook over medium heat, whisking constantly, until thick and smooth.
- Remove from heat and stir in butter, vanilla, and salt. Cover surface and chill until thick and pipeable.
Make Ube Cookie Dough
- Cream butter and sugar until light and fluffy. Mix in egg yolk, ube halaya, and vanilla.
- Add flour, baking powder, and salt. Mix just until dough forms. Chill dough for 20 minutes.
Shape Cookies
- Scoop 1 tablespoon dough and roll into balls. Roll in shredded coconut and place on lined baking sheet.
- Press thumbprint into the center of each cookie. Chill shaped cookies for 10 minutes.
Bake
- Bake at 350°F for 12–14 minutes until edges are set and cookies are soft.
- Immediately re-press centers and cool completely.
Fill Cookies
- Pipe or spoon coconut cream into the centers. Top with extra coconut if desired.