Coconut Mango Cookies
Mango cookies are the perfect dessert for mango lovers! Each chewy cookie is packed with coconut and a mango curd center. Make these tropical-flavored cookies year-round with frozen or fresh mango!
Equipment
Ingredients
Mango Curd
- ½ cup mango puree from blended fresh or defrosted mango chunks
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 2 ½ tablespoon unsalted butter room temperature
- ¾ teaspoon mango extract
Cookie Dough
- 7 tablespoon unsalted butter room temperature
- 3.5 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 ¾ cup all purpose flour *see notes below for measuring*
- ¼ cup desiccated coconut
- 2 teaspoon baking powder
- ¼ teaspoon fine sea salt
- Powdered sugar for rolling
Instructions
- Line a baking tray with parchment paper. Set aside.
- In a small pot, whisk together the mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat for 10-12 minutes, whisking frequently until the curd is vibrant yellow and thick enough to coat the back of a spoon. Pour the curd into a bowl and stir in the butter and mango extract. Set aside to cool completely before using. Place it in the fridge to chill quickly!
- In a large bowl, cream together the butter and cream cheese until combined. Then mix in the sugar until fluffy.
- Mix in the egg, egg yolk, coconut extract, and vanilla extract.
- Fold in the flour, desiccated coconut, baking powder, and salt until just combined.
- Use a 2 tablespoon cookie scoop to scoop and drop each dough ball into a bowl of powdered sugar. Toss the ball in the powdered sugar until fully coated. Then transfer it to the prepared baking tray.
- Use the back of a rounded measuring spoon to indent the center of each cookie dough ball. Then fill it with mango curd. Chill the tray of cookies in the freezer for 3-4 hours minimum, overnight is best!
- Preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 12-13 minutes. Place the tray on a wire rack and press a sprinkle of toasted coconut on top of each one if desired. Cool completely before removing, then enjoy!
- Store leftover mango cookies in an airtight container for 3-4 days at room temperature. You can also keep the cookie dough balls in the freezer in an airtight container or freezer bag for up to 3 months. They can be baked straight from the freezer!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Coconut: Coconut extract and desiccated coconut are added to the cookie dough but can be left out if desired. After baking, I topped them with toasted shredded coconut flakes; optional, but super delicious!
Mango puree: Use a blender to puree chunks of fresh mango or defrosted frozen mango.