Coconut Mango Chocolate Chip Cookies are perfectly soft and thick cookies loaded with dried mango, coconut, white and dark chocolate chips. One of best flavor combinations ever!
I have had one heck of a time with recipes lately. More failures than success. I don’t even know what is going on. I tried to make strawberry bread for the gazillionth time this past week with not one success.
I would love to be able to develop a fruity bread that doesn’t become soggy all around the fruit. The closest I’ve gotten is with best ever banana bread, peach pound cake with cream cheese frosting, and sour cream pound cake with whiskey’d cranberries.
So after becoming utterly frustrated with yet another failure, I made cookies. You can’t go wrong with cookies, like ever. I’m thinking about rebranding to cookies, cupcakes, and yeast since these are the only things I can ever get right.
Today’s cookies are ultra-soft and thick. They’re overloaded with dried mango, coconut, white chocolate chips, and dark chocolate chips.
These are a spin-off of the butterscotch chocolate toffee cookies that you all love. Those remain my second most pinned recipe on Pinterest.
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So what is so special about these cookies you ask? They remain soft for days! The batter contains a tiny touch of cornstarch which thickens up the dough leaving it impeccably soft.
I adore cookies with dried fruit in them. Remember these chocolate chunk apricot cookies? One of my faves. The mango in today’s recipe adds a bright color with a tropical taste.
To amp up the summery vibe the cookies have going, I added in some coconut. Not enough to overpower the recipe but just enough to leave a subtle hint on the tongue. And let’s not forget the white and dark chocolate chips which are a must.
These cookies are so loaded and chunky. You will almost question where the actual batter is once you get it all mixed up. But trust me, it’s there and it’s ALL GOOD.
The cookie dough needs to chill for a few hours before baking. The reason is that the recipe calls for melted butter. If you try to bake the cookies right away, they will spread. The butter needs time set and bind the batter together.
As you already know, do not over bake. 10 to 12 minutes, maybe even 9 depending on your oven, is all the time these cookies need. Watch them closely and remove them once the edges appear set. The centers will look slightly undone, but they will firm up as they cool.
Coconut Mango Chocolate Chip Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup dried mango, roughly chopped
- 1/2 cup sweetened flaked coconut
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- In a large mixing bowl, beat together the butter and sugars until smooth and free of lumps. This can be done by hand or with an electric mixer. Beat in the egg, egg yolk, and vanilla until it’s well incorporated.
- In a small bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Add to the butter mixture and stir just until combined. Gently fold in the mango, coconut, and chocolate chips. Cover the dough and chill for at least 2 hours.
- Preheat the oven to 350ºF. Roll the dough into 1 to 1-1/2 tablespoon sized balls and place them 2 inches apart on a cookie sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes, just until the outer edges of the cookies are set. The centers will look undone. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.