Description
Irresistible Coconut Mango Cookies offer a tropical twist on classic cookies with chewy soft texture, combining fresh ripe mango and toasted shredded coconut. These cookies are easy to make, naturally sweetened, and perfect for snacking, parties, or special desserts.
Ingredients
Scale
Fruits & Nuts
- 1 cup ripe mango, peeled and finely diced
- 3/4 cup shredded coconut (lightly toasted for best flavor)
Dry Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free version)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients & Sweeteners
- 1/2 cup unsalted butter, softened (or coconut oil for vegan)
- 3/4 cup brown sugar, packed
- 1 large egg (or flax/chia seed egg for vegan)
- 1 teaspoon vanilla extract
Instructions
- Prepare the mango: Peel and finely dice fresh ripe mango into small pieces to evenly distribute juicy flavor throughout the cookie dough without weighing down the texture.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution for proper rising and balanced flavor.
- Cream butter and sugars: Beat softened butter and brown sugar together until creamy and fluffy, creating a soft, chewy base for the cookies.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture to bind ingredients and deepen the flavor profile.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing to maintain a tender texture.
- Fold in mango and shredded coconut: Gently fold in the diced mango and shredded coconut, making sure they are evenly distributed without breaking up the fruit too much.
- Scoop and bake: Scoop cookie dough onto baking sheets lined with parchment paper, spacing about two inches apart. Bake at 350°F (175°C) for 10-12 minutes or until edges turn lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set perfectly soft with a chewy finish.
Notes
- Use fresh, ripe mango for best flavor and moisture.
- Do not overbake; remove cookies when edges are golden to prevent dryness.
- Lightly toast shredded coconut before use to enhance flavor and texture.
- Chill dough for at least 30 minutes if you prefer thicker cookies.
- Use the spoon and level method to measure flour, avoiding dense cookies.
- For vegan options, substitute butter with coconut oil and egg with a flax or chia seed egg.
- For nut-free, replace shredded coconut with sunflower seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg