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

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.

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.

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.

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.

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.

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.

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.

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