• Line a baking sheet with wax paper. Set aside.
• Toast coconut flakes in a pan on medium to low heat. Do this for about 2 minutes or until desired level of toast-iness is achieved.
• In a medium sized mixing bowl, combine can of coconut condensed milk with ube extract. Stir in toasted coconut. Use a cookie scoop to scoop out 12 coconut balls onto your baking sheet. Start forming scoops into balls with your hands (we recommend wearing gloves for this).
• Pop your baking sheet into the refrigerator on a flat surface and let it chill for about 20 minutes.
• As the chilling time is nearing its end, you'll want to go ahead and make your white chocolate dip. After you've melted the chocolate, dip the bottoms of your ube macaroons into the melted white chocolate, place them back onto the shee,t and pop back into the refrigerator for another 10 minutes. Enjoy!

White Chocolate Dip

• In a microwave-safe bowl, melt white chocolate chips with coconut oil. Do this is 20 second intervals, stirring each time.