If you’re looking to add a little Caribbean flavor to your baking/dessert repertoire, I’ve got a simple and delicious coconut mango cookie recipe to share with you. If I recall correctly the range of baking (desserts) in our kitchen when we were kids in the Caribbean, were cakes and in some cases pastries. Our mom never owned a cook book, so what she prepared was always something which were pass down to her from her mom and elders around her, as she was growing up. Baked desserts were limited, but she did make up for that with ‘real’ food. Dad made a killer currants roll, but the mess that man would make in the kitchen would resemble the aftermath of a hurricane.
This recipe will mimic that of a short bread cookie, but with the coconut and chopped dried mango, you’ll get a unique undertone of the Caribbean.
You’ll Need…
1 cup butter (soft)
2/3 cup super fine sugar
2 1/4 cups all-purpose flour
pinch salt
1 egg yolk
1/2 cup dry shredded coconut (unsweetened)
1/2 cup dried mango
2 tablespoon vanilla extract
Preheat your oven to 375 F and line your cookie sheet with parchment paper as we get the dough ready.
Cream the butter and sugar in a large bowl. Whisk until you have a smooth consistency and the butter mixture goes pale. Then beat in the egg yolk and vanilla extract.
Sift in the flour into the bowl and add the pinch of salt. Add in the chopped mango (I used dehydrated mango which I chopped into pieces) as well as the shredded coconut into the bowl and give this a good mix until everything is combined thoroughly. It will be a stiff dough and somewhat crumbly.
Scoop out tablespoon heaps and place (press down gently) on the lined cookie sheet and bake for about 12-15 minutes or until you get some golden brown happening. Your home will have a wonderful scent and you will be tempted to dive in. Hold your horses.. let then cool for about 10 minutes on the cookie sheet then transfer onto a cooling rack. The texture will be a bit crumbly, so it’s important that they cool well.
There you go… a simple yet outstanding way to enjoy coconut and mango in cookies. You can certainly freeze this dough if you want to make it in advance and thaw, then bake when you’re ready. Makes about 30 cookies.. depends on how big you make them.
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I just made these with plain (all purpose) flour and 2 teaspoons of vanilla essence (not Tablespoons – an error in the recipe?). I also used half a cup of fresh mango diced up really small (and included the juices that came out while chopping). I wet my hands with water and rolled the dough into balls then pressed down lightly to flatten on the tray. They needed longer than 15 minutes (in my oven at least) – took about 20-25 mins.
I’m so happy i came across your site,I’ve been looking for different ways in using our local stuff to create wonderful meals…….and it’s a sure way of keeping family together … having fun cooking together
Keep up the great work
These cookies are awesome! Made them today. I had to cook them a little longer than you suggested to get the bottoms golden, but they were so delicious! Crunchy and flaky! This recipe is a keeper! Thanks for sharing!
I made this tonight. Was excellent! Followed all instructions except I put dried cranberries instead of the mangoes. Couldn’t find dried mangoes in my local grocery 🙁 oh well
Thankful for the Currants Rolls, MMM,*BLACK CAKE* Hot Cross Buns, CASSAVA PONE, Guinness Punch. Also, the Coconut Bake.. I missed Those items..
Give Thanks,
Malachi
HI Chris, I have the same question as Susan. How do you use fresh mango instead of dried?
Hi Chris ,
This is manago season .Can I use fresh mangoes ?If so how do I prepare them?
Hello Chris! I am appreciative of the fact that these are "drop" cookies. Sliced and shaped cookies take too much time to roll out, chill, slice etc. Thanks for that!
I just made these tonight. I didn't watch the video and I looked at the other comments AFTER I baked them. Oh well.
I used all purpose flour and 2 tablespoons of vanilla. They are still warm and boy are they yummy!
I love coconut and mango so next time I will try increasing the amounts a bit, hopefully they will still hold together ok.
Thank you for this recipe. I will be baking these cookies for my church's International Food Festival later this year. I have two concerns, however, about the list of ingredients. in the video you mentioned self-rising flour,which always contains baking powder and salt. Both all-purpose and self-rising flours are available in Orlando, but will produce different results. I will try the recipe with both and let you know if the cookies are noticeably different. I n the video you used 2 teaspoons vanilla, but 2 tablespoons of vanilla can be seen in the list of ingredients. I did think that this was a mistake. I would love to be entered for a chance to win the free book giveaway.
this looks delicious, I must try it
Can’t wait to try
lovely….