Go Back

Mango Cookies

Delightful cookies made with ripe mango and shredded coconut, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Microwave for 10 seconds if needed.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg Can substitute with flaxseed meal or applesauce for vegan.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup ripe mango, diced Use ripe but firm mango.
  • 1/4 cup shredded coconut Toast for extra flavor if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Gently fold in the diced mango and shredded coconut.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve with vanilla ice cream or drizzle with honey for an elevated treat. Store in an airtight container at room temperature for 3-5 days or freeze for up to three months.