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!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 18

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

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.

Step 3

Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.

Step 4

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Do not overmix.

Step 6

Fold in the chopped dried mango and shredded coconut using a spatula, ensuring they are evenly distributed throughout the dough.

Step 7

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.

Step 8

Scoop about 1.5 tablespoons of cookie dough per cookie onto the prepared baking sheets, spacing the dough balls about 2 inches apart.

Step 9

Slightly flatten the tops of the dough balls with your fingers or the back of a spoon.

Step 10

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.

Step 11

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.

Step 12

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	732.3 grams (732.3g)

Amount per serving	% Daily Value*
Calories	2963

Total Fat 138.60g	178%
Saturated Fat 88.30g	442%
Polyunsaturated Fat 0.00g
Cholesterol 443mg	148%
Sodium 1820mg	79%
Total Carbohydrate 422.10g	153%
Dietary Fiber 19.40g	69%
Total Sugars 248.30g
Protein 34.80g	70%

Vitamin D 54IU	270%
Calcium 201mg	15%
Iron 13mg	72%
Potassium 1093mg	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.

Source of Calories

Fat: 40.6%

Protein: 4.5%

Carbs: 54.9%