Ube Macaroons Dipped in White Chocolate

These Ube Macaroons came about when a friend gave me this can of ube flavored condensed milk she had purchased because she had never seen it before. She thought, given my purple cow bread and my purple velvet cake, that I might like to make another purple baked good.

Read on to learn all about the differences between ube macaroons and ube macarons and between ube and purple sweet potato. Or just grab your coconut, hit that Jump to Recipe button, and let’s make some ube macaroons!

a picture of ube macaroons dipped in white chocolate
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Ingredients

a can of ube condensed milk.

To make these ube macaroons, you’ll need a can of ube-flavored condensed milk. You can find this online, or in an Asian grocery store like my friend.

 

You’ll also need sweetened shredded coconut and a few egg whites. After the mister makes ice cream, I often have egg whites in the fridge that I use to make my homemade gourmet granola. If you’re separating eggs for this recipe, check out my blackberry curd tart recipe, which uses up some egg yolks.

Ube versus purple sweet potatoes

Many people get confused by yams and sweet potatoes. Ube is a purple yam. As I wrote about when I made those purple sweet potato latkes, ube is only very distantly related to purple sweet potatoes.

If you love ube, check out my recipe for ube crinkle cookies.

Please see the recipe card below for complete information on ingredients and quantities.

Recipe tips and tricks

Before I go further, I just want to revisit the macaron or macaroon confusion that I’ve written about before. Today, we’re making macaroons, which, though also flourless, are much easier and much less finicky than macarons.

Step by step

Ube macaroons are made like all other macaroons. Mix the condensed milk and coconut in a bowl.

a bowl of coconut and ube flavored condensed milk.

Whip the egg whites to soft peaks and fold them into the coconut mixture. For macaroons you don’t need to whip the egg whites so stiff that you can turn the bowl upside down over your head. When when you pick up the beater and turn it upside down, the peak of the egg whites should stay firm or bend down only a little.

egg whites beaten to firm peaks to be mixed with the macaroon mixture.

Drop spoonfuls (or cookie scoopfuls) onto lined baking sheets and bake. Mine spread more than expected, and so I trimmed them before dipping them in the white chocolate.

ube macaroons on a baking sheet.

Recipe FAQs

Should I temper the white chocolate?

You can and you should if you are going to be keeping these at room temperature. But you don’t need to, especially if you are planning to freeze the macaroons. You can find temperatures and tempering instructions for white chocolate and other chocolates here.

Can I freeze these macaroons?

YES. Macaroons can be frozen in an airtight container or freezer bag for about three months.

Are these gluten-free?

Macaroons should be gluten-free, as they are a classic Passover treat, but I would advise you to look at the packaging ingredients if you are concerned about an adverse reaction to gluten.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Ube Macaroons

5 from 1 vote
Category: Cookies
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 30 minutes
Dipping: 1 hour
Total Time: 2 hours
Servings: 24
Calories: 106kcal
These ube macaroons combine a traditional Jewish dessert with Filipino flavor. Dip them in white chocolate for a beautiful treat.
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Equipment

  • Stand mixer or hand blender
  • baking sheets (2)

Ingredients

  • 1 can (13.4 ounces) ube flavored condensed milk
  • 1 bag (14 ounces) sweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 2 egg whites
  • ½ pound white chocolate

Instructions

  • Preheat the oven to 325°F.
  • In a medium sized bowl, combine the condensed milk, coconut, vanilla, and salt.
    1 can (13.4 ounces) ube flavored condensed milk, 1 bag (14 ounces) sweetened, shredded coconut, 1 teaspoon vanilla, 1 pinch salt
  • In the bowl of a stand mixer or in a small bowl using a hand mixer, whip the egg whites to the stiff peak stage. Then, as gently as possible, fold them into the coconut mixture.
    2 egg whites
  • Using a medium size cookie scoop or two teaspoons, scoop out mixture onto baking sheets lined with silicone mat or parchment paper, spacing each scoop 1 to 2 inches apart.
  • Bake for 25 to 30 minutes until the macaroons are dry, rotating the pans about halfway through.
  • Let cool on the pans and then transfer to cooling racks to cool completely.
  • Melt or temper the white chocolate, depending on your preference (see FAQs). Dip the bottoms of the macaroons about ¼" into the chocolate and then invert on the cooling racks with a piece of parchment, wax paper, or paper towel below to catch any drips.
  • If not tempered, the macaroons should be stored in the refrigerator. Bring to room temperature before serving.
    ½ pound white chocolate

Notes

For macaroons you don’t need to have whipped the egg whites so stiff that you can turn the bowl upside down over your head. When when you pick up the beater and turn it upside down, the peak of the egg whites should stay firm or bend down only a little.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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