Coconut Mango Cookies
Tropical flavors meet buttery, crisp edges in these Coconut Mango Cookies. Sweet dried mango and toasted shredded coconut come together with a hint of coconut extract for a vacation-in-every-bite treat that's ready in under 30 minutes. Crispy on the edges, chewy in the center, and loaded with tropical goodness — these are guaranteed to disappear fast.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop 2-tablespoon size works perfectly
- Baking sheets Two sheets needed
- Parchment paper or silicone baking mats
- Wire cooling rack
- Sharp knife and cutting board For chopping dried mango
Ingredients
- 1 cup unsalted butter 2 sticks / 227g, softened to room temperature
- 3/4 cup granulated sugar 150g
- 1/2 cup light brown sugar 100g, packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp coconut extract Do not skip — essential for tropical flavor
- 2 1/4 cups all-purpose flour 280g, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sweetened shredded coconut 120g; can toast in a dry skillet for deeper flavor
- 1 cup dried mango about 150g, chopped into small chip-sized pieces
- 1/2 cup white chocolate chips 85g; optional but highly recommended
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Chop dried mango into small chip-sized pieces and set aside.
- Beat softened butter, granulated sugar, and brown sugar together on medium-high speed for 3–4 minutes until light, fluffy, and pale. Scrape down the bowl halfway through.
- Reduce speed to medium and add eggs one at a time, beating 30 seconds after each. Mix in vanilla and coconut extracts until smooth and glossy, then scrape down the bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt for about 30 seconds to evenly distribute the leavening.
- With the mixer on low, gradually add the flour mixture to the wet ingredients and mix just until no streaks of flour remain — about 30–45 seconds. Do not overmix.
- Remove the bowl from the mixer and fold in the shredded coconut, chopped dried mango, and white chocolate chips using a rubber spatula until evenly distributed.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets, about 12 per sheet. If dough is too soft, refrigerate for 15 minutes before scooping.
- Bake for 10–12 minutes, rotating pans front-to-back and switching racks at the 6-minute mark. Remove when edges are golden but centers still look slightly underdone.
- Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely, about 20–30 minutes. Texture will firm up as they cool.
Notes
- Toast the coconut: For deeper, nuttier flavor, toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes before adding to the dough.
- Don't skip the coconut extract: It significantly amplifies the tropical flavor and is key to making these cookies taste special.
- Room temperature matters: Both butter and eggs should be truly at room temperature for the best texture and even mixing.
- Chop mango small: Aim for chip-sized pieces so they distribute evenly and make the cookies easy to eat.
- Underbake slightly: Pull cookies when centers look barely set — they continue cooking on the hot pan and will firm up perfectly as they cool.
- Chill the dough if needed: If your kitchen is warm and the dough is too soft to scoop, refrigerate for 30 minutes before portioning.
- Dairy-free option: Replace butter with solid coconut oil or vegan butter, and use dairy-free white chocolate chips.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend; add ¼ tsp xanthan gum if your blend doesn't already include it.
- Storage: Store in an airtight container at room temperature for up to 5 days, with parchment between layers. Freeze baked cookies for up to 3 months.
- Freezing dough: Freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to bake time.
Nutrition
Serving: 1cookieCalories: 165kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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