Description
Irresistible Coconut Mango Cookies combine the vibrant tropical flavors of mango and coconut into perfectly chewy, sweet cookies. Featuring chewy shredded coconut, juicy dried mango chunks, and a rich brown sugar base, these cookies offer a delightful tropical twist that is simple to make and enjoyed by all ages.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup unsweetened shredded coconut
- 3/4 cup dried mango chunks, chopped into bite-size pieces
Instructions
- Prepare Your Ingredients: Gather all ingredients, chop dried mango into bite-size pieces if needed, and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and brown sugar together until light and fluffy. This step creates the airy base for your cookies and ensures chewiness.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined. These add richness and depth to the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this into the wet mixture, stirring until just combined to avoid overworking the dough.
- Fold in Coconut and Mango: Gently fold shredded coconut and dried mango pieces into the dough to distribute them evenly without breaking up the mango chunks.
- Scoop and Bake: Use a cookie scoop or spoon to place rounded dough balls onto the baking sheet. Leave enough space for spreading. Bake for 10-12 minutes until edges turn golden and centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set perfectly chewy on the inside.
Notes
- Use room temperature butter to ensure smooth creaming with sugar for optimal cookie texture.
- Don’t overmix the dough to keep cookies tender by avoiding excess gluten formation.
- Choose quality dried mango for juicier, more fragrant final flavor.
- Watch baking time closely; slightly underbaking guarantees chewy centers.
- If dough feels too soft or sticky, refrigerate it for 30 minutes for easier handling.
- Substitute gluten-free flour blend to make the recipe gluten-free if needed.
- Replace butter with coconut oil and egg with a flax egg for a vegan version.
- Add chopped macadamia nuts or almonds for extra crunch and richness.
- Mix in dried pineapple, papaya pieces, or chocolate chunks for variety.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: coconut mango cookies, tropical cookies, chewy cookies, dried mango, shredded coconut, easy cookie recipe, tropical dessert, gluten-free cookie option
