Taro Root Purple Cookies

Name: Taro Root Purple Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: Vietnamese
Ingredients: 6 oz (170 g) unsalted butter, at room temperature, softened; ¾ cup (150 g) granulated sugar; 1 whole (50 g) large egg, at room temperature; ¼ cup (60 ml) full-fat canned coconut milk; ½ tsp (2½ ml) vanilla extract; ½ cup (60 g) taro powder, sifted; 1½ cups (180 g) all-purpose flour; ½ tsp (2½ g) baking powder; ¼ tsp (1½ g) kosher salt; ½ cup (40 g) unsweetened shredded coconut (optional)

From the MyKitchenBank Kitchen

Delicate, tender cookies with earthy taro powder and subtle coconut sweetness. These Vietnamese-inspired treats have a distinctive purple hue and a slightly crumbly texture that melts on the tongue. The coconut milk adds moisture and richness while keeping the cookies light.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 24 cookies

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Steps

Before you start

Preheat oven to 325°F (163°C)
Use room-temperature eggs and butter for even mixing
Line baking sheets with parchment paper

1
Cream butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until light, fluffy, and pale.
- Scrape down the bowl halfway through.
- This incorporates air into the dough, helping cookies spread evenly.
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Ready when: Mixture is pale and fluffy, texture resembles wet sand
Tip: Cold butter will not cream properly; ensure it's softened to 65–70°F (18–21°C)
2
Add egg and coconut milk
- Add the room-temperature egg to the butter mixture and beat on medium speed for 1 minute until fully incorporated.
- Pour in the coconut milk and vanilla extract, then beat for 30 seconds until just combined.
- Do not overmix.
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Ready when: Mixture appears creamy and uniform, no streaks of butter visible
Tip: If the egg is too cold, the mixture may break and look curdled. Let it rest at room temperature for 30 minutes before starting
3
Sift dry ingredients
- In a medium mixing bowl, sift together the taro powder, all-purpose flour, baking powder, and kosher salt.
- Sifting removes lumps from the taro powder and aerates the flour, resulting in lighter cookies.
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Ready when: Mixture is uniform in color with no lumps or clumps
Tip: Taro powder can clump; don't skip sifting or your cookies will have gritty pockets
4
Combine wet and dry
- Add the dry ingredient mixture to the wet ingredients.
- Using a rubber spatula, fold gently until just combined, about 20–30 strokes.
- The dough should look marbled purple and have no visible streaks of flour.
- Do not overmix, as this toughens cookies.
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Ready when: No flour streaks visible, dough holds together and is purple-hued throughout
Tip: Fold, don't stir; stirring overdevelops gluten and makes cookies tough and dense
5
Fold in shredded coconut
- If using shredded coconut, gently fold it into the dough with a rubber spatula until evenly distributed.
- This step is optional but adds a subtle tropical crunch and texture.
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Ready when: Coconut flakes are evenly dispersed throughout the purple dough
Tip: Toast the coconut in a dry skillet for 1 minute over medium heat before folding for deeper flavor
6
Scoop dough onto pans
- Line 2 baking sheets (9×13 inches / 23×33 cm each) with parchment paper.
- Using a 1-tablespoon cookie scoop or two spoons, drop mounds of dough onto the pans, spacing them about 2 inches (5 cm) apart.
- You should fit about 12 cookies per sheet.
- The dough will spread slightly during baking.
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Ready when: Dough mounds are evenly spaced and hold their shape
Tip: Use a cookie scoop for uniform size; evenly sized cookies bake at the same rate
7
Bake at 325°FOven 325°F / 165°C
- Place both baking sheets into a preheated 325°F (163°C) oven.
- Bake for 11–13 minutes, until the edges are light golden and the tops are set but still slightly soft to the touch.
- The centers should yield gently when pressed.
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Ready when: Edges are pale golden, tops are dry but centers feel soft when lightly pressed
Tip: Do not overbake; these cookies continue to firm up as they cool. Slightly underbaked centers will yield the best tender texture
8
Cool on pans
- Remove the baking sheets from the oven and place them on a wire rack or countertop.
- Let cookies cool on the pans for 5 minutes—they will firm up slightly but remain tender.
- This resting time prevents them from breaking when you transfer them.
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Ready when: Cookies are firm enough to lift with a spatula but still warm
Tip: Cooling directly on the pan prevents the bottoms from browning further
9
Transfer to wire rack
- Using a thin spatula, gently transfer the warm cookies to a wire cooling rack.
- Space them so air can circulate underneath.
- Allow them to cool completely at room temperature for at least 10 minutes before serving or storing.
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Ready when: Cookies are completely cool to the touch and firm
Tip: Handle warm cookies with care; they are delicate and may break if moved too quickly

Good to know

Tips

Taro powder has a subtle nutty, slightly sweet flavor; it's not a direct substitute for cocoa, so these cookies have a unique taste distinct from chocolate.
For the most vibrant purple color, look for taro powder sold in Asian markets or online; it's often fresher and more vividly colored than grocery store brands.
These cookies are naturally gluten-free if you substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend, though texture may vary slightly.
Toast the shredded coconut in a dry skillet for 1–2 minutes over medium heat before folding in for a deeper, nuttier flavor that offsets the sweetness.

Make ahead

The dough can be made up to 24 hours ahead and refrigerated in an airtight container. Bring it to room temperature for 10 minutes before scooping and baking. Baked cookies are best eaten within 24 hours of baking when they are most tender.

Storage & reheating

Room temperature: Store in an airtight container for up to 2 days. The cookies will soften slightly over time. Refrigerator: Up to 5 days in an airtight container. Bring to room temperature for 15 minutes before eating for best texture. Freezer: Up to 2 months in a freezer-safe airtight container. Thaw at room temperature for 1 hour before serving. Do not reheat; serve at room temperature.

Substitutions

full-fat canned coconut milk → heavy cream or whole milk. Use the same amount (¼ cup / 60 ml). The cookies will be slightly less rich and coconutty but still moist and tender.
taro powder → purple sweet potato powder or ube powder. Use the same amount (½ cup / 60 g). These will give a similar purple color and earthy flavor, though ube is sweeter and may require reducing sugar slightly.
all-purpose flour → cake flour. Use the same weight (180 g or about 1¼ cups by volume). Cake flour has less protein, yielding even more tender, delicate cookies.
granulated sugar → light brown sugar. Use the same amount (¾ cup / 150 g). Brown sugar will make cookies slightly chewier and add molasses notes that complement the earthy taro.