Coconut Mango Cookies (2024)

recipe instructions

Before you start, line a baking sheet with parchment paper and set it aside.

Step 1:Make the mango curd. Puree the mango chunks until smooth. Then cook the mango puree, sugar, lemon juice, and egg yolks over medium-low heat, whisking constantly, until the curd is thick enough to coat the back of a spoon.

Pour it into a bowl and stir in the butter and mango extract. Set aside to cool.

Step 2:Cream the butter and sugar.In a stand mixing bowl or in a bowl with a hand mixer, cream the cream cheese, butter, sugar, and brown sugar together until fluffy.

5 from 4 votes

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

• 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!

  ½ cup mango puree, ¼ cup granulated sugar, 2 large egg yolks, 1 tablespoon fresh lemon juice, 2 ½ tablespoon unsalted butter, ¾ teaspoon mango extract

• In a large bowl, cream together the butter and cream cheese until combined. Then mix in the sugar until fluffy.

  7 tablespoon unsalted butter, 3.5 oz cream cheese, 1 cup granulated sugar

• Mix in the egg, egg yolk, coconut extract, and vanilla extract.

  1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1 teaspoon coconut extract

• Fold in the flour, desiccated coconut, baking powder, and salt until just combined.

  1 ¾ cup all purpose flour, ¼ cup desiccated coconut, 2 teaspoon baking powder, ¼ teaspoon fine sea salt

• 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.

  Powdered sugar

• 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!

*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.

Serving: 1serving | Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 78mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.