Description
These Coconut Mango Cookies feature a soft, buttery cookie base infused with coconut flavor and filled with a luscious homemade mango curd. Perfectly sweet and tropical, they are rolled in powdered sugar for a delicate crust and topped with toasted coconut for extra texture and flavor.
Ingredients
Scale
Mango Curd:
- 1/2 cup mango puree
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tbsp fresh lemon juice
- 2 1/2 tbsp unsalted butter, room temperature
- 3/4 tsp mango extract
Cookie Dough:
- 7 tbsp 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 tsp vanilla extract
- 1 tsp coconut extract
- 1 3/4 cup all purpose flour
- 1/4 cup desiccated coconut
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- Powdered sugar, for rolling
- Toasted shredded coconut flakes, optional for topping
Instructions
- Prepare baking tray: Line a baking tray with parchment paper and set aside to use later for the cookies.
- Make mango curd: In a small pot, whisk together mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat for 12 minutes, whisking frequently until thickened and vibrant yellow, coating the back of a spoon. Remove from heat, stir in butter and mango extract, then cool completely. Chill in fridge to speed cooling.
- Cream butter and cream cheese: In a large bowl, cream together the unsalted butter and cream cheese until combined and smooth.
- Add sugar: Mix in the granulated sugar with the creamed butter and cream cheese until fluffy and pale.
- Add eggs and extracts: Beat in the large egg, egg yolk, vanilla extract, and coconut extract until fully incorporated.
- Fold in dry ingredients: Carefully fold in the all purpose flour, desiccated coconut, baking powder, and fine sea salt until just combined, being careful not to overmix.
- Coat dough balls: Using a 2 tablespoon scoop, form dough balls. Toss each ball in powdered sugar until fully coated, then transfer to the prepared baking tray.
- Indent and fill cookies: Use the back of a rounded measuring spoon to create an indentation in each dough ball’s center. Fill each indentation with a spoonful of the chilled mango curd. Place the tray in the freezer and chill for a minimum of 3-4 hours, preferably overnight.
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Bake cookies: Bake the cookies spaced 2-3 inches apart on the tray for 13 minutes. Remove from oven and, if desired, sprinkle toasted shredded coconut flakes on top of each cookie. Transfer to a wire rack to cool completely before serving.
- Storage: Store leftover cookies in an airtight container at room temperature for 3-4 days. Cookie dough balls can be frozen in an airtight container or freezer bag for up to 3 months and baked directly from frozen.
Notes
- Measure your flour properly using the spoon-level method or a kitchen scale to avoid using too much flour which can make cookies dense.
- Coconut extract and desiccated coconut add flavor but can be omitted if desired. Toasted shredded coconut flakes on top add a nice crunch and flavor contrast.
- Use fresh or defrosted frozen mango chunks pureed in a blender for the mango curd.
- Chilling the filled cookie dough balls before baking is important to maintain shape and enhance flavor.
- Cookies can be baked straight from frozen; just add a couple extra minutes to baking time if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
