As summer approach, there’s no better time to infuse your baking with the vibrant flavors of the tropics. Say aloha to our irresistible Mango Coconut Cookies – a delightful fusion of juicy mangoes, creamy coconut, and buttery goodness that will transport your taste buds to paradise. These are chewy, soft, tropical cookies that are sure to make you feel like summer is in full swing!

Mangoes, with their luscious sweetness and vibrant hue, are a beloved fruit in tropical regions around the world. Rich in vitamins, minerals, and antioxidants, mangoes not only add a burst of flavor to dishes but also offer a plethora of health benefits, including immune support and digestive health.

Coconut, with its creamy flesh and tropical aroma, lends a distinctive flavor and texture to our cookies.

With fresh mango slices and delicious coconut as our culinary muses, we have the perfect blend of tropical flavor.

Ingredients for the Tropical Mango Coconut Cookie

2 cups kamut flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, softened
1/2 cup sugar
1 cup brown sugar, packed
1 egg (room temperature)
1 teaspoon vanilla extract
2 cups diced mango chunks (frozen or fresh mangoes)
3/4 cup shredded coconut (sweetened or unsweetened)

With their sunny disposition and irresistible tropical flavors, my Mango Coconut Cookies are sure to brighten any occasion. Whether you’re hosting a summer soirée, seeking a sweet escape from the daily grind, or simply craving a taste of the tropics, these homemade delights are guaranteed to hit the spot. So gather your ingredients, preheat your oven, and embark on a culinary journey to paradise with each delectable bite of Mango Coconut Cookie perfection.

DIRECTIONS

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This can be done with an electric mixer or stand mixer fitted with the paddle attachment.

Incorporate Wet Ingredients: Beat in the egg and vanilla extract into the butter mixture until smooth and well combined.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

Fold in Mango and Coconut: Gently fold in the diced mango and shredded coconut with a wooden spoon until evenly distributed throughout the cookie dough.

Portion and Shape: Using a cookie scoop or spoon, portion the cookie dough onto the prepared cookie sheet, leaving space between each cookie for spreading. You can also roll the dough into balls and flatten slightly with your palm for a more uniform shape.

Bake to Perfection: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown and the tops are set. The cookies may still seem slightly soft in the center, but they will continue to firm up as they cool.

Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack (wire rack) to cool completely. Once cooled, indulge in the tropical bliss of homemade Mango Coconut Cookies.

Notes:

You don’t have any Kamut? You can sub for all purpose flour by adding 1/4 cup flour for every cup of Kamut. (the numbers would be the same if you’re using oat flour)

Trying to lower the glycemic index? Try subbing the sugars for 1 cup of coconut sugar.

Customization and Serving Suggestions:

For an extra burst of flavor, consider adding a sprinkle of lime zest or a dash of ground ginger to the cookie dough.
If you enjoy nuts, mixing in macadamia nuts could add a nice crunch!
If you’re a chocolate and fruit kind of person, go ahead and mix in your favorite white chocolate chips OR dark chocolate chips.
Pair these cookies with a tropical fruit salad or a scoop of coconut ice cream for a delightful dessert ensemble.
Enjoy them as a sweet treat alongside your morning coffee or afternoon tea, or pack them for a beach picnic or outdoor adventure.

Storage:

Store on the countertop in an airtight container and enjoy for 3-4 days.
These cookies are also great refrigerated for a cool tropical treat!