You can use all-butter in these cookies if you like, but sometimes I like to use half butter, and half butter-flavored shortening. The shortening helps give cookies form and it keeps them really soft. Make sure you let your mixer run long enough to actually cream your butter and sugar. It will go from crumbly to smooth. At that point, add an egg and some vanilla.
And then some dry ingredients.
Now for the fun stuff. My family loves these dried mangoes from Costco. You can buy dried mango in bulk bins at your local grocer as well, but sealed and bagged ones like this are always SO much softer.
Just chop those up, as big or as small as you like.
I’m using dark chocolate chips, because my dark chocolate mango slices were so good, and the mango itself adds so much sweetness to the cookies, that the darker chocolate balances that out really nicely.
I figured coconut was an obvious addition here as well. I toasted mine, just slightly, and it adds more of a little crunch to the cookie. Un-toasted coconut will be more noticeable in your cookies and add that chewiness. Try it both ways and see what you like!
Roll into balls and cook for a few minutes and bam. Rich, sweet, tropical bites of joy. My kids all loved these, too. Although they’ve yet to meet a cookie they didn’t like.
I loved the chewiness of the mango slices with the richness of the dark chocolate.
Definitely something fun and different to try out.
Also, be sure and pop into our shop and check out our olive oil flavor sets! Ingredients 4 tablespoons real butter 4 tablespoons butter flavored shortening 1/2 cup brown sugar, dark or light 1/2 cup white sugar 1 teaspoon vanilla 1 large egg 1 1/2 cups flour, spooned into measuring cup and leveled 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup shredded coconut, toasted or untoasted 1/2 cup diced dried mango 3/4 cup dark chocolate chips Instructions Preheat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Add vanilla and egg and beat until combined. Mix dry ingredients together and then add to dough. When combined, add coconut, mango, and chocolate chips and mix until incorporated. Scoop into 1 1/2″ balls onto parchment lined baking sheets. Cook for 7-9 minutes, until set on edges and lightly golden on the outside edge. Cool on cookie sheet for 2 minutes and then transfer to cooling rack. Makes about 2 1/2 dozen cookies.
