Chewy Mango Coconut Cookies
Equipment
- kitchen scale for best accuracy
- hand mixer or
- stand mixer with paddle attachment
- #40 cookie scoop optional
- silicone liner or parchment
Ingredients
- 1 ¾ cups unbleached all-purpose flour, spooned and leveled 210g
- 1 tsp baking soda 4g
- ½ tsp salt 2g
- ¾ cup coconut, shredded and unsweetened 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
Serving: 1cookie
Servings: 24 cookies
