Mango Cookies with White Chocolate and Coconut Recipe
These Mango Cookies are a deliciously easy and chewy treat that combine the tropical sweetness of fresh mangoes with a soft, buttery cookie base. Enhanced with optional shredded coconut, white chocolate chips, and a hint of cardamom or ginger, these cookies are perfect for a refreshing snack or dessert. Finished with a luscious mango glaze, these irresistible cookies bring a unique tropical twist to your baking repertoire.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes per batch (total approx. 20-25 minutes for two batches)
- Total Time: 1 hour 35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough
- 2 large ripe mangoes (fresh or frozen, about 2 cups chopped)
- 1 tbsp fresh lime juice (optional, for puree)
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract (or ½ tsp vanilla + ½ tsp coconut extract for tropical twist)
- ¾ cup (180ml) homemade mango puree
- ½ cup (60g) unsweetened shredded coconut (optional)
- ½ cup white chocolate chips (optional)
- ½ tsp ground cardamom or ginger (optional, for spice)
For the Optional Mango Glaze
- 1 ½ cups (180g) powdered sugar, sifted
- 2-3 tbsp homemade mango puree
- ½ tsp fresh lime juice (optional, for tang)
- Pinch of salt
Instructions
- Prepare Mango Puree: Peel and dice 2 ripe mangoes (fresh or frozen, do not thaw frozen). Blend with 1 tbsp lime juice (optional) until completely smooth. Measure ¾ cup (180ml) of puree for the cookie dough and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together 1 cup (226g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ½ cup (100g) packed light brown sugar for 2-3 minutes until light, fluffy, and pale in color.
- Add Egg and Flavors: Reduce mixer speed to medium-low. Beat in 1 large egg and 1 tsp pure vanilla extract (or ½ tsp vanilla plus ½ tsp coconut extract). Gradually add the ¾ cup mango puree, mixing until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in ½ cup (60g) unsweetened shredded coconut, ½ cup white chocolate chips, and ½ tsp ground cardamom or ginger if using.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Alternatively, freeze the dough scoops for up to 3 months.
- Preheat Oven & Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons (about 1.5-inch scoop) of chilled dough onto prepared baking sheets, leaving 2 inches of space between each cookie. Bake one sheet at a time for 9-11 minutes, or until the edges are lightly golden and centers are still slightly soft.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Mango Glaze: In a small bowl, whisk together 1 ½ cups (180g) sifted powdered sugar, 2-3 tbsp homemade mango puree, ½ tsp fresh lime juice (optional), and a pinch of salt until smooth and drizzle-able. Adjust consistency with more puree or powdered sugar as needed.
- Glaze the Cookies: Once cookies are completely cool, drizzle or dip the tops with the mango glaze. Let them sit on the wire rack for 15-20 minutes, or until the glaze is set. Serve fresh.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Notes
- For best results, use ripe, sweet mangoes to ensure natural sweetness and vibrant flavor in the cookies.
- Optional ingredients like shredded coconut, white chocolate chips, and spices add texture and a tropical twist but can be omitted for a simpler version.
- Using lime juice in the puree and glaze adds a refreshing tang but can be skipped if not preferred.
- Chilling the dough is essential for controlling spread and enhancing flavor.
- Cookies can be frozen before or after baking; freeze dough scoops or baked cookies in an airtight container for longer storage.
- Glaze adds sweetness and moisture — allow it to fully set before stacking or storing cookies.
