Coconut Mango Cookies with Mango Curd Fillings Recipe
These Coconut Mango Cookies are a tropical delight combining the sweet, tangy flavor of mango curd with rich coconut undertones. Soft and buttery cookie dough is filled with vibrant homemade mango curd, dusted in powdered sugar, and baked to perfection. Perfect for summer treats or any time you crave a refreshing twist on classic cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 12 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- 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
- 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 mixture turns vibrant yellow and thickens enough to coat the back of a spoon. Remove from heat, stir in butter and mango extract. Allow to cool completely, then refrigerate to chill quickly.
- Cream butter and cream cheese: In a large bowl, beat together room temperature butter and cream cheese until combined and smooth. Then add sugar and beat until fluffy and light in texture.
- Add eggs and extracts: Mix in the egg, egg yolk, coconut extract, and vanilla extract until fully incorporated.
- Combine dry ingredients: Gently fold in all-purpose flour, desiccated coconut, baking powder, and sea salt until just combined, being careful not to overmix.
- Form dough balls and coat: Use a 2 tablespoon cookie scoop to scoop and drop dough balls into a bowl of powdered sugar. Toss each ball until fully coated with powdered sugar, then transfer onto the prepared baking tray.
- Indent and fill: Use the back of a rounded measuring spoon to create an indentation in the center of each cookie dough ball, then fill the indent with chilled mango curd. Place the tray with filled cookies into the freezer for a minimum of 3-4 hours, preferably overnight, to firm up.
- Preheat oven: Set the oven temperature to 350°F (180°C) to prepare for baking the cookies.
- Bake the cookies: Arrange cookies spaced 2-3 inches apart on the tray and bake for 12-13 minutes. Once baked, place the tray on a wire rack and optionally sprinkle toasted coconut on top of each cookie. Allow cookies to cool completely before handling.
- Storage: Store leftover coconut mango cookies in an airtight container at room temperature for 3-4 days. Cookie dough balls can be stored in the freezer in an airtight container or freezer bag for up to 3 months and baked directly from frozen.
Notes
- For accurate flour measurement, spoon flour into the measuring cup and level it off to avoid dense cookies.
- Chilling the cookies in the freezer before baking is essential for maintaining shape and preventing spreading.
- Optional toasted coconut topping adds extra texture and flavor—toast shredded coconut lightly in a dry pan until golden.
- Ensure all dairy ingredients are at room temperature for better mixing and consistent dough texture.
- If mango puree is not available fresh, use defrosted frozen mango chunks blended until smooth.
