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Irresistible Coconut Mango Cookies

Irresistible Coconut Mango Cookies
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Irresistible Coconut Mango Cookies offer a tropical flavor explosion combining chewy dried mango and toasted coconut with a perfect balance of soft chewiness and crisp edges. Simple pantry staples are transformed into a bright, refreshing treat that’s perfect for snacks, desserts, and adaptable for various dietary needs including vegan and gluten-free options.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or almond flour/gluten-free blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened shredded coconut (lightly toasted recommended)
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for vegan option)
  • 3/4 cup brown sugar, packed
  • 1 large egg (or flax/chia egg substitute for vegan option)
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup dried mango pieces, chopped finely (or finely chopped fresh mango, excess moisture removed)

Optional Variations

  • 1/4 cup chopped macadamia nuts or pecans (for nutty twist)
  • 1/2 cup white or dark chocolate chunks (for chocolate addition)

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, toasted shredded coconut, and sea salt to evenly distribute ingredients and ensure consistent flavor throughout the cookies.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, which helps develop a tender, chewy texture.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, achieving a smooth and creamy batter base.
  4. Combine Wet and Dry: Gradually fold the flour mixture into the butter mixture, stirring just until combined to prevent overworking and keep the cookies tender.
  5. Fold in Dried Mango: Gently incorporate the dried mango pieces, ensuring even distribution for bursts of tropical sweetness in every bite.
  6. Scoop and Bake: Using a cookie scoop or spoon, drop rounded balls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are golden but centers remain soft.

Notes

  • Use room temperature butter and egg for smoother blending and better texture.
  • Don’t overmix the dough to avoid tough cookies.
  • Lightly toast shredded coconut in a dry pan over medium heat until golden and fragrant before mixing.
  • Chop dried mango finely and uniformly to prevent soggy spots.
  • Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to set.

Nutrition

Keywords: coconut cookies, mango cookies, tropical cookies, chewy cookies, gluten-free cookies, vegan cookie option

Find it online: https://mealsbymary.com/irresistible-coconut-mango-cookies/