Print

Coconut Mango Cookies

Coconut Mango Cookies
Print Recipe

Coconut Mango Cookies are a delightful tropical treat combining creamy coconut and sweet, fragrant mango for a perfect balance of chewy and crisp textures. Easy to make with wholesome, natural ingredients, these cookies deliver exotic flavor and satisfying bites, ideal for summer parties or anytime a flavor vacation is needed.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsweetened shredded coconut
  • A pinch of salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup dried mango pieces, finely chopped
  • Extra sprinkle of shredded coconut (about 2 tablespoons) for folding in

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure all ingredients and finely chop the dried mango into small bite-sized pieces for even distribution.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, shredded coconut, and a pinch of salt to evenly distribute the leavening agent and dry components.
  3. Cream Butter and Sugar: Using an electric mixer or sturdy spoon, cream the softened butter with sugar until the mixture is pale and fluffy, creating a tender base for the cookies.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined, helping bind the dough and infuse warm, sweet notes.
  5. Combine Wet and Dry Mixes: Gradually fold the dry ingredients into the wet mixture, mixing gently but thoroughly to avoid overworking the dough, which can toughen the cookies.
  6. Fold in Mango and Coconut: Gently fold the finely chopped dried mango pieces and an extra sprinkle of shredded coconut into the dough, ensuring even distribution of the fruit and coconut bits.
  7. Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes until edges turn golden but centers remain soft.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely, allowing them to firm up without drying out.

Notes

  • Use room temperature butter to ensure easier creaming and better texture.
  • If dough is too sticky, chill for 30 minutes to prevent excessive spreading while baking.
  • Chop mango pieces finely for consistent flavor distribution.
  • Check cookies a minute before the end of baking to avoid overbaking, as ovens vary.
  • Adjust sugar amount if you prefer a less sweet cookie due to natural sweetness of dried mango.
  • Store in airtight container at room temperature with a slice of bread to keep cookies soft.
  • Freeze baked cookies in a freezer-safe container with parchment between layers for up to three months.
  • Reheat frozen or stored cookies in a 300°F (150°C) oven for 5-7 minutes or microwave 15-20 seconds to restore softness.

Nutrition

Keywords: coconut mango cookies, tropical cookies, chewy cookies, gluten free option, dried mango cookies, easy cookie recipe, vegan option

Find it online: https://recipesemilly.com/coconut-mango-cookies/