Coconut Mango Cookies with Mango Curd Center Recipe
These Coconut Mango Cookies are a tropical delight perfect for mango lovers. Each chewy cookie features a sweet coconut-infused dough with a luscious mango curd center. Made with fresh or frozen mangoes, they offer vibrant flavors and a soft, melt-in-your-mouth texture. Perfect year-round, these cookies are rolled in powdered sugar and baked to golden perfection, with an optional toasted coconut topping for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 4 hours 33 minutes (including 3-4 hours freezing time)
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Mango Curd
- 1/2 cup mango puree (from blended fresh or defrosted mango chunks)
- 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 ¾ cup all purpose flour (measured using spoon-level method or kitchen scale)
- ¼ cup desiccated coconut
- 2 tsp baking powder
- ¼ tsp fine sea salt
- Powdered sugar for rolling
Instructions
- Prepare Baking Tray: Line a baking tray with parchment paper and set aside to ensure cookies do not stick during baking.
- Make Mango Curd: In a small pot, whisk together mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat for 10-12 minutes, whisking frequently until the mixture thickens and coats the back of a spoon with a vibrant yellow color. Remove from heat, stir in butter and mango extract, then cool completely. Refrigerate to chill quickly.
- Cream Butter and Cheese: In a large bowl, cream together unsalted butter and cream cheese until combined and smooth. Then add sugar and beat until the mixture is fluffy and light.
- Add Eggs and Extracts: Mix in the large egg, egg yolk, coconut extract, and vanilla extract until fully incorporated.
- Combine Dry Ingredients: Fold in the flour, desiccated coconut, baking powder, and salt gently until just combined to maintain a tender dough.
- Coat Dough Balls: Using a 2 tablespoon cookie scoop, scoop dough balls and toss each in powdered sugar until fully coated. Place them on the prepared baking tray.
- Indent and Fill: Use the back of a rounded measuring spoon to create an indentation in the center of each dough ball. Fill each indentation with chilled mango curd.
- Freeze Cookies: Chill the tray of cookies in the freezer for a minimum of 3-4 hours; overnight freezing is best to set the shape and filling.
- Preheat Oven: When ready to bake, preheat oven to 350°F (180°C).
- Bake Cookies: Space cookies 2-3 inches apart on the tray and bake for 12-13 minutes until edges are lightly golden.
- Cool and Garnish: Transfer the cookies to a wire rack and, if desired, press a sprinkle of toasted shredded coconut on top of each cookie while warm. 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 up to 3 months and baked directly from frozen.
Notes
- Measure flour accurately using spoon-level method or a kitchen scale to avoid dense cookies.
- Both coconut extract and desiccated coconut add flavor but can be omitted if preferred.
- Use fresh or defrosted frozen mango for the mango puree; blend until smooth.
- Toasted shredded coconut topping is optional but enhances texture and flavor.
