Tropical Mango Cookies
Take your taste buds on a tropical escape with these irresistible Tropical Mango Cookies! This recipe combines the tangy sweetness of finely chopped dried mango with the nutty richness of shredded coconut, all nestled in a soft and chewy cookie base. With a buttery dough infused with a hint of vanilla, these cookies perfectly balance indulgence and a light, fruity flavor, making them ideal for summer gatherings or an everyday treat. Ready in just over 30 minutes, this easy-to-make recipe uses simple pantry staples like flour, sugar, and baking essentials, while the addition of mango and coconut brings an exotic twist. Bake up a batch of these golden cookies for a little sunshine in every bite, and don’t forget to store them in an airtight container to maintain their deliciously tender texture. Tropical cookie perfection awaits!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 75 grams light brown sugar
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams dried mango, finely chopped
- 50 grams shredded unsweetened coconut
- 2 tablespoons milk
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Do not overmix.
Fold in the chopped dried mango and shredded coconut using a spatula, ensuring they are evenly distributed throughout the dough.
If the dough feels too thick or crumbly, add up to 2 tablespoons of milk, one at a time, until the dough comes together smoothly.
Scoop about 1.5 tablespoons of cookie dough per cookie onto the prepared baking sheets, spacing the dough balls about 2 inches apart.
Slightly flatten the tops of the dough balls with your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will look slightly underbaked in the center, but they will set as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 422.1 g | 153% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 248.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 201 mg | 15% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
