Description
Delight in these tropical Coconut Mango Cookies featuring a vibrant mango curd center surrounded by a soft, coconut-infused cookie dough. Perfectly sweet with a hint of citrus, these cookies blend exotic flavors and textures for a refreshing treat.
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
- 3/4 tsp mango extract
Cookie Dough:
- 7 tbsp unsalted butter
- 3.5 oz cream cheese
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 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
For Rolling and Topping:
- Powdered sugar for coating
- Toasted shredded coconut flakes for garnish (optional)
Instructions
- Prepare Baking Tray: Line a baking tray with parchment paper and set aside to prepare for cookie placement.
- Make Mango Curd: In a small pot, whisk mango puree, sugar, egg yolks, and lemon juice together. Cook over medium-low heat for 12 minutes, whisking frequently until thick and vibrant yellow. Remove from heat, mix in butter and mango extract, then cool completely, refrigerating to chill faster.
- Cream Butter and Cream Cheese: In a large bowl, beat together unsalted butter and cream cheese until smooth and combined. Add granulated sugar and continue mixing until fluffy.
- Add Eggs and Extracts: Mix in the large egg, egg yolk, vanilla extract, and coconut extract until fully incorporated.
- Incorporate Dry Ingredients: Gently fold in all purpose flour, desiccated coconut, baking powder, and sea salt until just combined to avoid overmixing.
- Form Dough Balls: Using a 2 tablespoon cookie scoop, scoop dough balls and roll each in powdered sugar until coated. Transfer them to the prepared baking tray.
- Indent and Fill: Press the back of a rounded spoon into the center of each dough ball to create an indentation, then fill each with a spoonful of the chilled mango curd. Transfer the tray to the freezer and chill for 4 hours or overnight for best results.
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius) while cookies chill.
- Bake Cookies: Place cookies spaced 2-3 inches apart on the baking tray and bake for 13 minutes. Remove from oven, optionally sprinkle with toasted shredded coconut flakes, then place on a wire rack to cool completely.
- 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 up to 3 months and baked directly from freezer.
Notes
- Measure flour using the spoon-level method or a kitchen scale to prevent dense cookies.
- Coconut extract and desiccated coconut add flavor but can be omitted if desired.
- Fresh or frozen mango chunks can be pureed for the mango curd using a blender.
- Toasted shredded coconut on top adds extra texture and flavor, but is optional.
- Chilling the filled dough balls overnight improves cookie shape and flavor.
- Handle the dough gently to keep cookies tender and soft.
