Chewy Mango Coconut Cookies
Get ready to escape to a tropical paradise with these Chewy Mango Coconut Cookies! These vibrant, modern cookies are your new dessert obsession, packed with juicy mango flavor, chewy coconut texture, tender dried mango bites, and sweet white chocolate chips for that perfect pop of indulgence. Using frozen mango puree, you can whip up these chewy mango coconut cookies any time of year—no waiting for mango season! With straightforward steps and precise measurements, this recipe is a breeze to make, delivering irresistible cookies that’ll have everyone reaching for seconds. Let’s dive into this tropical treat that’s sure to brighten your cookie jar!
I’m so excited to share this recipe because it’s unlike any cookie I’ve baked before. The combination of mango and coconut feels like a sunny vacation in every bite, and the chewy texture makes them utterly addictive. Plus, using frozen mango puree means you get consistent, bold flavor without the hassle of fresh mangoes (which, let’s be honest, can be lackluster out of season). Whether you’re baking for a party, a cozy night in, or just because, these chewy mango coconut cookies are guaranteed to impress. Grab your mixer, and let’s get baking!
Why You’ll Love This Recipe
- Tropical Vibes: Mango and coconut create a sunny, island-inspired flavor that’s fresh and exciting.
- Dreamy Texture: Chewy dough, crunchy coconut, soft dried mango, and creamy white chocolate make every bite a delight.
- Year-Round Ease: Frozen mango puree ensures vibrant flavor any time, no matter the season.
- Beginner-Friendly: Clear instructions and precise measurements make this recipe approachable for all skill levels.
- Versatile: Perfect for gifting, parties, or stashing in your cookie jar for a sweet pick-me-up.
The Magic of Frozen Mango Puree
One of my favorite things about this recipe is using frozen mango puree, which makes these chewy mango coconut cookies a year-round treat. Fresh mangoes can be tricky—sometimes they’re bland or out of season—but frozen mango delivers vibrant, juicy flavor every time. By blending and straining frozen mango chunks, you get all the flavor without the mango fiber which amps up the mango intensity. It’s so easy. But if you’d like even easier, you can purchase mango puree.
Key Ingredients in These Cookies
These chewy mango coconut cookies burst with tropical flavor thanks to a few key ingredients! Here’s what makes them shine:
- Egg Yolk: Keeps the cookies soft and chewy, no extra moisture.
- Dried Coconut & Mango: Add chewy texture and intense tropical vibes.
- Strained Mango Puree: Brings juicy, year-round mango flavor from frozen mango.
- Vanilla & Salt: Both enhance the tropical sweetness.
- White Chocolate Chips: Delivers sweet, creamy pops (this is optional but I HIGHLY recommend)
Baking Tips for Success
Here are my top tips to ensure your chewy mango coconut cookies turn out perfectly:
- Process the Mango Solids: Blending the sieve solids with a tablespoon of water or puree creates a smoother paste, preventing a gritty texture. Don’t skip this step!
- Measure Accurately: Use a kitchen scale for precise measurements, especially for flour and mango solids, to avoid dense or dry cookies.
- Don’t Overmix: Mix the dough just until combined to keep the cookies tender and chewy.
- Flatten Slightly: The dough is a bit denser due to the mango solids, so a gentle flatten helps them spread evenly.
- Watch the Oven: Bake until the edges are just golden. If you overbake, the cookies will lose their chewy magic.
- Customize: Try dark chocolate chips for a less sweet twist, or add a pinch of lime zest to the dough for extra tropical zing.
More Coconut Treats to Try
Is coconut your baking BFF like it is mine? If you’re obsessed with its chewy, tropical goodness after making these Chewy Mango Coconut Cookies, you’re in for a treat! I’ve rounded up some of my favorite coconut-packed recipes that are just as irresistible and easy to whip up. From no-bake delights to buttery scones, these goodies will keep your coconut cravings satisfied. Here’s what to bake next:
- No-Bake Chocolate Coconut Cookies: These fudgy, coconut-studded bites come together in minutes—no oven required! Perfect for a quick tropical-chocolate fix.
- Coconut Scones with Vanilla Bean Glaze: Flaky, buttery scones loaded with coconut and drizzled with a dreamy vanilla bean glaze. Your morning coffee deserves this!
- No-Bake Peanut Butter Coconut Balls: Creamy peanut butter and coconut rolled into bite-sized bliss—perfect for snacking or gifting.
- Oatmeal Cranberry Coconut Chocolate Chip Cookies: Chewy oatmeal cookies packed with tart cranberries, sweet coconut, and chocolate chips for a flavor-packed twist.
- Saltine Cracker Candy with Coconut: Crunchy saltines meet toffee, chocolate, and shredded coconut in this addictive, sweet-salty treat. You won’t stop at one piece!
Troubleshooting
- Cookies Too Dense? You may have added too much flour or mango solids. Use a scale for accuracy, and ensure the solids are processed into a paste.
- Not Chewy Enough? Check your baking time—10 to 12minutes is ideal. Also, ensure you’re using only the egg yolk, as a whole egg adds extra moisture.
- Dough Too Sticky? If the dough feels wet, add 1 tbsp (8 g) more flour. The mango solids can vary slightly in moisture.
Make-Ahead & Storage Tips
- Prep Ahead: Blend and strain the mango puree up to 2 days in advance and store in an airtight container in the fridge.
- Room Temperature: Store baked cookies in an airtight container for up to 5 days. To maintain their chewy texture, add a small piece of soft white bread (about 2×2 inches) to the container. The bread’s moisture keeps the cookies soft and chewy—replace it every 2-3 days if it hardens.
- Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough balls directly, adding 1-2 minutes to the baking time.
- Revive Chewiness: If cookies firm up, pop them in a 300°F (150°C) oven for 5 minutes to restore their warm, chewy texture. If you stored them with soft white bread as suggested above, this is unlikely to happen but you have options.
Your Turn to Bake!
I can’t wait for you to try these Chewy Mango Coconut Cookies and bring a burst of tropical sunshine to your kitchen! They’re so easy to make, and the mix of chewy coconut, juicy mango, and white chocolate is pure bliss. Have you baked them yet? Drop a comment below to share how they turned out or any fun twists you added (lime zest, anyone?). If you love this recipe, pin it to your baking board, share it with your friends, or tag me on Instagram—I’d love to see your cookie creations! Happy baking, and let’s keep the tropical party going!
Chewy Mango Coconut Cookies
Ingredients
- 1 ¾ cups all-purpose flour 210g
- 1 tsp baking soda 4g
- ½ tsp salt 2g
- ¾ cup shredded unsweetened coconut 60g
- ½ cup salted butter, softened 113g
- ⅔ cup granulated sugar 140g
- ½ cup light brown sugar, packed 100g
- 1 large egg yolk 20g
- 1 tsp vanilla extract 5g
- ¼ cup mango puree, from frozen mango 60g
- ⅔ cup dried mango, finely chopped 80g
- ½ cup white chocolate chips 85g
Instructions
- Prepare Mango Puree: Thaw 1 cup frozen mango chunks and blend until smooth, about 30-60 seconds. Pour into a fine mesh sieve over a bowl, pressing to collect smooth puree. Measure 1/4 cup (60 g).
- Preheat & Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Chop dried mango into 1/4-inch pieces.
- Mix Dry Ingredients: In a medium bowl, whisk all-purpose flour, baking soda, salt, and shredded unsweetened coconut. Set aside.
- Cream Butter & Sugars: In a stand mixer with paddle attachment (or hand mixer), cream unsalted butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape bowl as needed.
- Add Wet Ingredients: Mix in egg yolk, vanilla extract, and mango solids on low speed until combined, about 1 minute.
- Form Dough: Gradually add dry ingredients to wet mixture in two batches, mixing on low until just combined. Fold in dried mango and white chocolate chips with a spatula.
- Shape Cookies: Using a 1 ½ tbsp cookie scoop, portion dough and place 2 inches apart on baking sheets (12 cookies per sheet). Gently flatten each ball slightly.
- Bake: Bake one sheet at a time for 11-13 minutes, until edges are golden and centers are soft. Rotate sheet halfway through. Cool on sheet for 5 minutes, then transfer to a cooling rack.
- Serve: Enjoy warm or at room temperature. Store in an airtight container for up to 4 days or freeze for 3 months.
Notes
- Frozen Mango. Ensures consistent flavor year-round. Thaw slightly before blending for easier processing.
- Chewy Texture: Egg yolk and brown sugar keep cookies soft. Don’t overbake to maintain chewiness.
- Make Ahead: Prepare mango puree up to 2 days ahead and refrigerate. Freeze unbaked dough balls for quick baking later.
Nutrition
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