Ingredients
– ½ cup unsalted sweet cream butter, melted and cooled
– ½ cup light brown sugar, packed
– ½ cup granulated sugar
– 1 large egg, room temperature
– 1 large egg yolk, room temperature
– 1 ½ teaspoons vanilla extract
– 2 cups all-purpose flour (or gluten-free baking flour if preferred)
– 1 teaspoon baking soda
– 1 teaspoon cornstarch
– ½ teaspoon salt
– 1 cup dried mango, roughly chopped
– ½ cup sweetened shredded coconut (unsweetened can be used)
– ½ cup white chocolate chips
– ½ cup dark chocolate chips
Instructions
1-Beat the melted butter and sugars together until smooth. Add the egg, egg yolk, and vanilla extract, and mix well.
2-In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add this dry mixture to the wet mixture and stir just until combined.
3-Gently fold in the dried mango, shredded coconut, and both types of chocolate chips.
4-Preheat the oven to 350°F. Scoop the dough into 1 ½ tablespoon-sized balls and place them 2 inches apart on a lined baking sheet.
5-Bake for 10 to 12 minutes until the edges are set but the centers look slightly undone. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥥 Use sweetened shredded coconut for best flavor.
⏲️ Avoid overbaking; remove cookies when slightly underdone as they firm up while cooling.
❄️ Store baked cookies in airtight container at room temperature for up to one week or freeze up to 3 months.
- Prep Time: 20 minutes
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- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 177
- Sugar: 17g
- Sodium: 103mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg