Description
Soft, tropical mango-flavored cookies with a tender crumb and a hint of coconut sweetness. Perfect for tea time, dessert platters, or as a healthy snack. These cookies can be made with fresh mango puree, dried mango, or coconut for extra flavor.
Ingredients
🛒 Ingredients (for 12–15 cookies):
For the Cookies:
1 cup all-purpose flour
½ cup whole wheat flour (optional for a healthy twist)
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar (or ¼ cup honey/maple syrup for healthier version)
1 teaspoon vanilla extract
½ cup mango puree (fresh or canned)
¼ cup desiccated coconut (optional)
2–3 tablespoons milk (if needed for consistency)
For Decorations (Optional):
Dried mango pieces, chopped
Shredded coconut
White chocolate drizzle
Instructions
📝 Instructions:
Step 1: Prepare Oven & Pan
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and desiccated coconut (if using).
Step 3: Cream Butter & Sugar
In a large bowl, cream the butter and sugar until light and fluffy. Mix in vanilla extract and mango puree until smooth.
Step 4: Combine & Form Dough
Gradually fold dry ingredients into the wet mixture. If the dough is too soft, add a little flour; if too stiff, add 1–2 tablespoons of milk.
Step 5: Shape Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared tray, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
Step 6: Bake
Bake for 12–15 minutes or until edges are lightly golden. Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack.
Step 7: Decorate (Optional)
Press dried mango pieces on top or drizzle with melted white chocolate. Sprinkle extra shredded coconut if desired.
Notes
- Mango Puree: Use ripe, juicy mangoes for maximum flavor. Avoid canned mango in syrup to prevent excess sweetness.
- Eggless Version: Replace butter with coconut oil and skip eggs; add 1 tablespoon flaxseed meal + 3 tablespoons water as an egg substitute.
- Storage: Store in an airtight container for up to 5 days or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert / Snack
- Method: Baked / Simple
- Cuisine: Tropical / International