01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, ube halaya, and vanilla extract until fully incorporated. Add ube extract if using for deeper color and flavor.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the sweetened shredded coconut until evenly distributed.
07 - Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in desiccated coconut to coat completely.
08 - Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart.
09 - Bake for 13-15 minutes, or until the cookies are set and lightly golden on the bottoms.
10 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.