Chewy Mango Coconut Cookies Recipe | Tropical Treat with Frozen Mango!

dried mango

🥗Healthier: fresh mango

💰Cheaper: raisins

Fresh mango adds natural sweetness while raisins are often less expensive.

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: sweetened shredded coconut

Toasted coconut provides a richer flavor, while sweetened is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is usually cheaper.

Microwave 3/4 cup of frozen mango chunks for about a minute to thaw them slightly.

Pulse the thawed mango with an immersion blender until smooth.

Push the mango puree through a fine mesh sieve over a scale to get exactly 1/4 cup (60 g).

Chop up 3/4 cup of dried mango into 1/4 inch pieces.

In a medium bowl, whisk together 1 and 3/4 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 3/4 cup of finely shredded unsweetened coconut; set aside.

In a separate bowl, cream together 1/2 cup of softened salted butter, 3/4 cup of granulated sugar, and 1/2 cup of packed light brown sugar on medium speed for 2 to 3 minutes.

Add 1 egg yolk, 1 teaspoon of vanilla extract, and the 1/4 cup of mango puree to the butter mixture; mix for about a minute until blended.

Add half of the dry ingredients to the wet mixture and mix on low until just incorporated.

Add the rest of the dry ingredients, mixing until everything is evenly combined; scrape down the sides of the bowl with a spatula.

Fold in the chopped dried mango and 1/2 cup of white chocolate chips.

Scoop the dough with a 1 and 1/2 tablespoon cookie scoop to make about 28 cookies.

Place the dough on a parchment or silicone-lined baking sheet, spacing them appropriately.

Lightly press each ball with the palm of your hand to flatten it slightly.

Bake in a preheated 350°F oven for 9 to 11 minutes or until the edges are just slightly golden brown.

Let the cookies cool on the tray for 5 minutes before transferring them to a wire cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens