Best Tropical Mango Cookies Recipes

MANGO HAWAIIAN COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

TROPICAL MANGO COOKIES

Steps:

• Preheat oven to 350 degrees.
• Peel the mangoes and cut off the pulp around the seed. Put in a food processor and puree.
• Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses.
• Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Mix coconut and Macadamia nuts. Stir into the cookie batter using a wooden spoon.
• Drop by teaspoonfuls onto greased cookie sheets, flattening with a fork to make a criss-cross pattern.
• Bake 12-15 minutes or until done.

TROPICAL OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TROPICAL MANGO AND COCONUT COOKIE TRIFLE

Steps:

• In a blender, mix ricotta with the sweetened condensed milk and the lime juice.
• Assemble the trifle: cover the bottom of a 1 1/2 qt glass square dish with some cookies. If necessary, break cookie into pieces to cover any spaces in between. Pour some of the ricotta mixture just to cover. Sprinkle evenly with the mango pieces. Cover with more cookies and repeat layers, ending with a layer of the cheese mixture. Sprinkle with lime zest.
• Cover with plastic wrap, and refrigerate for at least 1 hour, preferably longer to meld the flavors.