NYC Style Coconut Cookie – The Ultimate Guide to Bakery-Style Delight

Big, bold, and blissfully indulgent — NYC style coconut cookies are everything a cookie lover dreams about. With their crispy edges, gooey centers, and irresistibly thick texture, these cookies are inspired by the iconic treats found in the heart of Manhattan. But here’s the twist: this version gets a tropical and Filipino-inspired upgrade with coconut and ube — an earthy, nutty, and vibrantly purple yam used in many Southeast Asian desserts.

In this guide, you’ll learn exactly how to recreate these bakery-style cookies at home using easy-to-find ingredients and some pro techniques. We’ll walk through each step: from crafting coconut and ube doughs to making silky ube pastry cream, and even topping them off with decadent ube besitos. You’ll also pick up baking tips to get that famous gooey middle — no pastry degree required.

Check out this delicious half-baked cookie version if you want a different take on NYC-style cookies!

What Defines a NYC Style Cookie?

NYC-style cookies are anything but ordinary. They’re jumbo-sized, often weighing in at over 4 ounces, and pack a serious punch when it comes to texture and flavor. Inspired by world-famous bakeries like Levain in New York, these cookies are characterized by:

• Thick interiors that are slightly underbaked for a gooey bite
• Crispy edges that contrast the soft core
• Intense mix-ins, from chocolate chunks to nuts and now, coconut and ube

What makes this version unique is the addition of coconut extract, shredded coconut, and ube — a combination that delivers both flavor and visual appeal.

Learn more about how Levain changed cookie culture in this post about Pistachio NYC Cookies.

Why Coconut and Ube Make the Perfect Pair

Coconut brings that chewy bite and creamy richness, while ube offers a floral, slightly nutty profile that feels comforting and exotic all at once. Together, they balance sweet and earthy tones in a soft, dense cookie dough. These two flavors don’t just complement each other — they elevate the entire cookie into something worth sharing (or not!).

Looking for inspiration? Try our Sweet Craft Recipes blog to explore other tropical twists.

Key Ingredients in NYC Style Coconut Cookies

Breakdown of Coconut Dough Essentials

Creating the perfect NYC style coconut cookie starts with understanding the power of each ingredient in the coconut dough. This isn’t your everyday cookie base — it’s built for structure, richness, and flavor.

• Unsalted Butter (½ cup): Butter adds creaminess and depth, helping the cookie achieve a chewy interior with golden, crisp edges.
• White Sugar (¾ cup): White sugar provides sweetness and helps the dough brown evenly, creating that bakery-style texture.
• Coconut Extract (1 tsp): This is where the cookie begins to sing. Coconut extract enhances the tropical notes without overpowering the other flavors.
• Egg (1 large): Acts as a binder while adding moisture.
• All-Purpose Flour (1½ cups): Gives the cookie structure and helps it rise just enough without spreading too thin.
• Cornstarch (¾ tsp): Softens the dough and keeps it tender.
• Baking Soda (½ tsp): Allows the dough to rise and become fluffy in the oven.
• Salt (¼ tsp): Balances sweetness and enhances all the other flavors.
• Shredded Coconut (1 cup): The hero ingredient, adding chewiness, texture, and flavor.
• White Chocolate Chips (1 cup): These provide a creamy contrast and a visual pop when baked.

What Goes Into the Ube Dough and Why It Works

This ube cookie dough brings color, depth, and a Southeast Asian vibe to the NYC cookie experience.

• Butter (½ cup): Same role as in coconut dough—adds fat, structure, and flavor.
• Brown Sugar (½ cup): A higher molasses content than white sugar adds moisture and chewiness.
• White Sugar (¼ cup): Rounds out sweetness and adds a hint of crunch.
• Ube Extract (2 tsp): This purple extract is the flavor and color driver in this dough. It delivers mild nutty sweetness with a hint of vanilla.
• Egg (1 large): Binds the ingredients and brings everything together.
• All-Purpose Flour (1½ cups): Keeps the cookie thick and chewy.
• Cornstarch (¾ tsp): Essential for a melt-in-your-mouth bite.
• Baking Soda (½ tsp): Promotes even rise.
• Salt (¼ tsp): Prevents the ube from tasting too sweet or bland.
• White Chocolate Chips (1 cup): Offer pockets of sweetness that pair beautifully with the ube flavor.

Discover great ideas like how pastry filling transforms NYC-style cookies in our other cookie guides.

With these two doughs combined, you’re not just baking a cookie — you’re crafting a double-layered flavor experience that hits all the right notes.

How to Make Ube Pastry Cream from Scratch

Tempering Eggs and Achieving the Right Consistency

To create an irresistibly smooth and flavorful ube pastry cream, precision matters — especially when working with egg yolks and heat. Here’s how to get it just right:

• Start with the liquids: In a saucepan over medium heat, combine 1 cup of whole milk with ¼ cup of ube condensed milk. Stir frequently and bring to a gentle boil. Once it starts bubbling, turn off the heat and let it rest for a minute.
• Whisk the yolks: In a separate mixing bowl, whisk together 3 egg yolks, 1½ tsp ube extract, and 3 tsp cornstarch until no lumps remain. The goal is a thick, smooth mixture.
• Temper the eggs: To prevent scrambling, slowly pour ¼ cup of the hot milk mixture into the yolk mixture while whisking constantly. Repeat this two to three times until the egg mixture is warm.
• Combine & cook: Strain the tempered yolk mixture back into the saucepan to remove any lumps. Cook over medium heat while whisking constantly until the mixture thickens and bubbles. This usually takes 5–7 minutes.
• Finish with salt: Stir in ½ tsp salt to balance out the sweetness and enhance the ube flavor.

Cooling and Storage Techniques for Best Results

A well-set ube pastry cream should be smooth, thick, and spoonable. To ensure it stays that way:

• Use plastic wrap directly on the surface of the cream to prevent a skin from forming.
• Chill it thoroughly in the refrigerator for at least 2 hours. This step is non-negotiable — you need the filling to be cold before assembly.
• Texture check: Once chilled, the cream should hold its shape but still be soft enough to scoop.

This ube pastry cream becomes the creamy core of your NYC-style coconut cookies — a flavorful surprise that oozes from the center when you bite in.

Don’t miss our pistachio version of NYC cookies for another filled cookie twist.

Crafting the Ube Besitos – The Filipino Macaroon Twist

Folding Egg Whites for Lightness

Ube besitos are not your typical cookie topping. These Filipino-inspired coconut macaroons bring a chewy, lightly crisp texture and a bold purple hue that takes visual appeal to the next level. The secret to their airy-yet-dense texture lies in properly whipped egg whites.

Here’s how to build that perfect texture:

• Start with a clean bowl: Any trace of oil or egg yolk will stop your egg whites from forming peaks. Use a glass or metal bowl for best results.
• Whip egg whites (2 large): Using a hand mixer, beat until stiff peaks form. This means the peaks should stand upright without collapsing when you lift the beaters.
• Incorporate carefully: In a separate bowl, mix 270g ube condensed milk with 14 oz. sweetened shredded coconut and ¼ tsp salt.
• Fold, don’t stir: Use a rubber spatula to gently fold the whipped egg whites into the coconut mixture. The goal is to keep the mixture airy without deflating the whites.

Baking and Shaping Tips for Perfect Texture

Once mixed, the ube besito dough should be slightly sticky but firm enough to scoop. You have a couple of shaping options here depending on your aesthetic and equipment:

• Scoop & drop: Use a small ice cream scoop or heaping tablespoon to form round mounds. Space them 1 inch apart on a parchment-lined baking sheet.
• Use a mold: For a more stylized look, press the mixture into silicone molds or metal cookie cutters, then lift gently to retain shape.
• Bake at 325°F: These beauties need to bake for 15–20 minutes, or until the edges turn golden brown and the tops feel crisp.

Allow them to cool fully before topping your cookies. The contrast of textures — crisp top, gooey center, soft cookie base — is what gives these cookies a gourmet bakery feel at home.

Looking for more creative ideas? Check out our full Sweet Craft Recipes blog for twists like this one.

Step-by-Step Dough Preparation

Making the Coconut Dough – Tips for Consistency

Coconut cookie dough may seem straightforward, but getting that thick NYC-style structure requires precision in mixing and texture control. Here’s how to do it right:

1. Cream butter and sugar well:
   • In the bowl of a stand mixer, cream ½ cup unsalted butter with ¾ cup white sugar on low speed for about 1 minute.
   • Then switch to medium and beat for 2–4 minutes, until the mixture becomes pale, fluffy, and smooth.
   • Scrape down the sides to ensure even mixing. This step is key — under-creaming = flat cookies.
2. Add wet ingredients:
   • Add 1 tsp coconut extract and 1 large egg, then mix on low speed just until combined. Avoid overmixing here to maintain the cookie’s body.
3. Combine dry ingredients:
   • In a separate bowl, whisk together 1½ cups all-purpose flour, ¾ tsp cornstarch, ½ tsp baking soda, and ¼ tsp salt.
   • Gradually add the dry mix into the wet mixture, stirring on low until it comes together as a smooth dough.
4. Add texture and flavor boosters:
   • Gently fold in 1 cup shredded coconut and 1 cup white chocolate chips.
   • Weigh and roll the dough into 2.5 oz. balls for that signature jumbo look.
   • Cover with plastic wrap and chill or freeze if assembling later.

How to Perfectly Whip the Ube Dough

The ube dough is more delicate and slightly sweeter, balancing out the tropical tones of the coconut base. Here’s how to nail it:

1. Cream butter and sugars:
   • Beat ½ cup butter, ½ cup brown sugar, and ¼ cup white sugar on low until lightly combined.
   • Increase speed to medium and beat for 2–4 minutes until smooth, light, and fluffy.
2. Flavor and moisture:
   • Add 2 tsp ube extract and 1 large egg, mixing on low until just combined.
   • This gives the dough its vibrant color and earthy-sweet flavor.
3. Dry ingredients:
   • In a separate bowl, whisk together 1½ cups all-purpose flour, ¾ tsp cornstarch, ½ tsp baking soda, and ¼ tsp salt.
   • Add the dry mix to the wet and blend gently until it forms a firm, pliable dough.
4. Final mix-ins:
   • Fold in 1 cup white chocolate chips.
   • Just like the coconut dough, weigh and shape into 2.5 oz. balls for even baking.

These doughs can be made ahead and frozen — and in fact, freezing enhances the flavor and texture, helping maintain their structure during baking.

Cookie Assembly Techniques

Filling with Pastry Cream – No Spills, Just Thrills

This is where the magic of the NYC style coconut cookie truly comes to life — two contrasting doughs, one creamy ube surprise at the center.

To make sure the cookies stay sealed during baking and don’t leak that rich pastry cream, follow these steps:

1. Flatten the doughs separately:
   • Take one ball of coconut dough and one of ube dough.
   • Flatten each into a thick disc, slightly indented in the middle like a shallow bowl.
2. Add the ube pastry cream:
   • Scoop about 1 to 2 tablespoons of chilled ube pastry cream into the center of one half (either dough can be the bottom — it’s your visual choice).
   • Make sure the cream isn’t too cold or frozen solid, but still firm enough to hold shape.
3. Top and seal:
   • Place the second dough disc on top, enclosing the filling.
   • Carefully pinch and press the dough edges together, sealing all around. You want a thick, sealed edge to prevent leaks during baking.
   • Smooth the edges gently to ensure a rounded shape.
4. Repeat for all cookie dough pairs:
   • You should end up with dome-shaped, well-sealed cookie balls that are slightly larger than traditional cookies.

For more ways to master texture and avoid common cookie mistakes, check out these expert cookie tips by Sally’s Baking Addiction.

Sealing the Cookies for That Iconic NYC Look

Here’s where you level up the visual appeal:

• Use a mold (optional): If you want precision, you can press the finished cookie dough into a ring mold for a perfectly round edge.
• Don’t flatten too much: Unlike flat cookies, NYC-style cookies should go into the oven thick and tall. This allows for the crispy outside while preserving the soft, melty center.

Pro Tip: Freeze the assembled cookies before baking to help solidify the shape and keep the filling intact.

This layered approach is what separates these cookies from the average batch — think coconut and ube dough hugging a silky purple heart of pastry cream.

Don’t miss our guide on NYC half-baked cookies for more filling techniques that won’t spill or sink.

Baking Instructions for That Signature Crusty-Outside, Gooey-Inside Cookie

Freezing: Why It’s the Secret Weapon

If you want that perfect bakery-style bite — crispy outside, gooey and molten center — freezing your dough before baking is non-negotiable. Here’s why:

• Chilled dough holds its shape during baking, allowing the edges to set before the center melts.
• It prevents the pastry cream from oozing out too soon.
• It intensifies flavor as the ingredients fully hydrate and settle.

Freezing options:

Freezing Time	Result	Baking Time
1–2 hours	Good shape, slight spread	~10 minutes
Overnight	Best structure, enhanced flavor	~12 minutes

Place wrapped, assembled cookie doughs in an airtight container or freezer bag. You can freeze them for up to 2 weeks.

Baking Times Based on Freeze Duration

Time to turn up the heat — literally. These cookies need high temperatures to crisp quickly without overbaking the inside.

• Preheat the oven to 410°F (210°C).
• Line a baking sheet with parchment paper.
• Place frozen cookie dough balls 2 inches apart — they will spread slightly.
• Bake as follows:
  • If frozen 1–2 hours: Bake for 10 minutes
  • If frozen overnight: Bake for 12 minutes

You’ll know they’re ready when the top of the cookie appears dull, not shiny. The edges will be firm, but the center should still jiggle slightly if nudged.

Let the cookies cool at room temperature for 1–2 hours. This step sets the structure and keeps the ube cream from being too runny.

Final Touch – Topping with Ube Besito

Melting and Dipping with White Chocolate

Once your cookies are cooled and your kitchen smells like a New York bakery on vacation in the tropics, it’s time to elevate the visual and flavor profile with a final flourish — the ube besito topper.

Here’s how to finish them like a pro:

1. Melt white chocolate:
   • In a small heatproof bowl or ramekin, microwave ½ cup of white chocolate chips in 15-second bursts.
   • Stir between bursts until fully melted and glossy.
2. Dip the besito bottoms:
   • Hold an ube besito upside down and dip the flat base about ⅓ inch into the melted chocolate.
   • Let excess drip off gently — you want a thin, clean layer.
3. Set and place:
   • Immediately place the besito (chocolate-side down) on the center of each cookie.
   • The melted chocolate acts like edible glue and adds a creamy snap once cooled.
4. Let it firm up:
   • Let the cookies rest at room temp or refrigerate for 10–15 minutes until the chocolate is set.

The result? A stacked, bakery-worthy cookie topped with a toasty, chewy ube coconut macaroon, elevated by creamy white chocolate. It’s a triple-layer flavor bomb that’s stunning to look at and unforgettable to eat.

Serving Tips and Storage Advice

These cookies are best enjoyed slightly warm, when the center is gooey and the topping is still crisp.

• Serve: Reheat for 10 seconds in the microwave for that fresh-from-the-oven feel.
• Store: Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days.
• Freeze (baked): Wrap individually and freeze for up to 1 month. Reheat at 350°F for 5–6 minutes.

These cookies don’t just look impressive — they hold up beautifully for gifting, parties, or late-night indulgence.

Variations, Storage & Pro Tips for NYC Style Coconut Cookies

Adding Nuts, Dark Chocolate or Marshmallows

Want to take your cookies in a slightly different direction? NYC-style cookies are famous for their bold mix-ins, and this coconut-ube base is versatile enough to welcome all kinds of flavor experiments.

Here are some crowd-pleasing variations:

Add-In	Amount	Flavor Benefit
Toasted Macadamia	½ cup	Buttery crunch that pairs beautifully with ube
Dark Chocolate	1 cup	Adds bitterness and depth to balance sweetness
Mini Marshmallows	¾ cup	Melty pockets and extra gooeyness
Chopped Pecans	½ cup	Nutty crunch, especially good with coconut
Dried Mango Bits	½ cup	Adds chew and tropical tang

Tip: Mix and match small batches. Use dark chocolate in the ube dough and macadamia in the coconut for layered complexity.

How to Store for Maximum Freshness & Reheat Options

Even the best cookies lose their edge if not stored properly. Here’s how to keep your NYC style coconut cookies tasting fresh and bakery-soft for days (or weeks).

Short-Term Storage:

• Keep at room temperature in an airtight container for up to 2 days.
• To maintain softness, add a piece of white bread or apple slice to the container.

Refrigeration:

• Store up to 5 days in the fridge. Let come to room temperature or microwave 10 seconds before serving.

Freezing (Best Option):

• Wrap each baked cookie tightly in plastic wrap and freeze in a sealed bag.
• To reheat: Bake at 350°F for 5–6 minutes or microwave for 15–20 seconds.

Pro Tip: Always freeze raw dough balls (unbaked) if you want that just-baked gooey effect. It also lets you bake one or two at a time for instant gratification.

Advanced Tips for Consistent Results

Want every batch to hit bakery-level perfection? Keep these pro-level tips in mind:

• Use a kitchen scale: Weighing dough (2.5 oz each) ensures consistent size and even baking.
• Chill your filled dough: Cold dough bakes up thicker and gives you that perfect gooey core.
• Don’t skip parchment paper: It prevents sticking and promotes even baking.
• Rotate your tray: Halfway through baking, rotate your cookie sheet 180° to ensure even heat distribution.

Looking for more techniques? Check out our Pistachio NYC Cookies recipe for more expert tips.

FAQs – NYC Style Coconut Cookie

Why You’ll Keep Coming Back to This Recipe

The NYC Style Coconut Cookie isn’t just another dessert — it’s a celebration of bold textures and unique flavors. From the chewy coconut dough and vibrant ube layer to the surprise burst of pastry cream and crunchy besito topping, every bite delivers a bakery-quality experience in your own kitchen.

What makes it unforgettable?
It’s the perfect storm of textures: gooey center, crisp shell, creamy topping. It’s also endlessly customizable, meaning you can tailor it to your taste — or gift it to impress. Whether you’re an NYC-style cookie lover or simply want to try a cookie with tropical flair, this recipe will be a repeat hit.

Don’t miss our NYC-style half-baked cookie for another incredible variation — and discover how the classics inspired this new coconut twist.