Step 1

In a large bowl, sift flour, taro powder, and salt together.

Step 2

In a mixing bowl, cream together butter and sugar, until light and creamy. Beat in flour mixture and mix until incorporated. If you want a brighter purple color, add 1-2 drops of purple food coloring or ube extract, and mix until color is even.

Step 3

The dough will look crumbly at first. Use your hand to form the dough into a disc. Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Step 4

Preheat the oven to 350°F. Spread shredded coconut evenly onto a baking sheet lined with parchment paper. Bake for 5-7 minutes, until slightly golden. Set aside to cool.

Step 5

Line another baking sheet with parchment paper or grease with cooking spray. On a floured surface, roll the chilled dough to about ¼ in thickness. Use a round cookie cutter to cut into shapes. Transfer the cookies to prepared baking sheet. Chill in the refrigerator for another 15 minutes.

Step 6

Bake for 11-12 minutes, or until the edges are just beginning to turn golden brown. Allow cookies to cool completely before dipping into chocolate.

Step 7

In a microwave safe bowl, melt white chocolate in the microwave in 30-second interval, stirring in between. When it is smooth and melted, stir in 1 tsp of coconut oil.

Step 8

Dipped half of the cookie into melted chocolate, then place it on a clean baking sheet. Sprinkle with toasted coconut. Repeat with the remaining cookies.

Step 9

Allow the cookies to harden completely. You can place them in the refrigerator for 10 min to speed up the cooling process. Enjoy!