Mango coconut cookies

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Written By Truffle&Egg

The best mango cookies you will ever try!

I promise these mango cookies will be one of the best bakes you will ever make! I am using my ultimate toasted milk and brown butter cookie batter as a base to incorporate dried mango pieces and crispy coconut flakes.

Mango is one of my favourite fruits and I think we can all agree that combined with dark chocolate and coconut it is one of the best combos! These cookies incorporate dried mango to boost the fruity flavour without adding additional moisture. The coconut flakes add a lovely crunchy texture while the batter is chewy and crispy around the edges. A party of flavours and textures in your mouth !

🌱Vegetarian

🍽️ 7-8 cookies

Ingredients

  • 110g butter

  • 50g milk powder

  • 60g caster sugar

  • 100g light brown sugar

  • 1 egg

  • 20g milk

  • 175g plain flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 100g dark chocolate, chopped

  • 90g dried mango, chopped into slices

  • 25g coconut flakes

Method

  • In a pan add the butter and bring to medium heat so it melts. Add the milk powder and mix continuously with a spoon for 3-4min until it becomes light brown. Remove from heat

  • Transfer to a bowl. Add the sugars and mix well. Then add the egg, milk and miso paste and mix again until getting a homogeneous mix.

  • Add the sifted flour, baking powder, baking soda, salt, to a bowl and mix well, then add to the wet ingredients and mix until getting a cookie dough consistency (do not overmix)

  • Add the chopped dark chocolate, mango and coconut flakes and incorporate into the dough with a spatula

  • Transfer the cookie dough to the fridge for an hour before baking

  • Portion the dough into golf-ball sized portions (I got 7 cookies in total). Place the cookies a prepared baking tray covered with parchment paper about 5cm apart

  • Bake in a preheated oven at 190C until they become golden brown for about 12 to 14 minutes. Sprinkle with some Maldon sea salt flakes (optional). Cool the cookies for 10 minutes, then transfer to a wire rack or plate to cool completely

FAQS and Tips

  • If you are in a rush you can put the batter in the freezer for 15min instead of the fridge. It is important that the batter is cool otherwise the cookies will spread and become too thin

Truffle&Egg
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