Coconut Mango Cookies with Mango Curd Recipe

Ingredients

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, 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

1. Line a baking tray with parchment paper and set aside for later use.
2. In a small pot, whisk together mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat for 12 minutes, whisking frequently until the curd thickens and is vibrant yellow. Remove from heat, stir in butter and mango extract, cool completely, then chill in the fridge.
3. In a large bowl, beat the butter and cream cheese together until well combined and smooth.
4. Mix in the granulated sugar until the mixture becomes fluffy and light.
5. Add the egg, egg yolk, vanilla extract, and coconut extract, mixing until fully incorporated.
6. Gently fold in the flour, desiccated coconut, baking powder, and sea salt until just combined; do not overmix.
7. Use a 2 tablespoon cookie scoop to form dough balls, then toss each ball in powdered sugar until fully coated. Place them on the prepared tray.
8. Press a rounded measuring spoon’s back into the center of each dough ball to create an indentation. Fill each indentation with chilled mango curd. Freeze the tray for at least 3-4 hours or overnight for best results.
9. Heat the oven to 350°F (180°C) while cookies chill.
10. Remove cookies from freezer, space them 2-3 inches apart on the tray, and bake for 13 minutes. Optionally sprinkle toasted shredded coconut on top immediately after baking. Cool completely on a wire rack before serving.
11. Store leftover cookies in an airtight container at room temperature for 3-4 days. Cookie dough balls can be frozen in airtight containers or bags for up to 3 months and baked directly from frozen.

Notes

• Use the spoon-level method or a kitchen scale to measure flour accurately for best results.
• Coconut extract and desiccated coconut add flavor but can be omitted if preferred.
• Top baked cookies with toasted shredded coconut for added texture and flavor, optional but recommended.
• Puree mango using a blender for smooth mango curd; fresh or defrosted frozen mango chunks both work well.