Name: Coconut Mango Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: ½ cup unsalted butter (melted and cooled); ½ cup light brown sugar (packed); ½ cup granulated sugar; 1 large egg (at room temperature); 1 large egg yolk (at room temperature); 1 ½ teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cornstarch; ½ teaspoon salt; 1 cup dried mango (roughly chopped); ½ cup sweetened flaked coconut; ½ cup white chocolate chips; ½ cup dark chocolate chips

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Coconut Mango Chocolate Chip Cookies are perfectly soft and thick cookies loaded with dried mango, coconut, and white and dark chocolate chips. These cookies bring together the flavors of trail mix and chocolate chip cookies. One of the best combinations ever!

Overhead of Coconut mango chocolate chip cookies on wire rack.

These mango coconut chocolate chip cookies are ultra-soft and thick. These are a spin-off of the butterscotch chocolate toffee cookies you all went crazy for and similar to one of my favorite chocolate chip cookie recipes and white chocolate raspberry cookies. But these are loaded with dried mango, coconut, white chocolate chips, and dark chocolate chips – giving them a delicious tropical coconut flavor.

The batter for these cookies contains a tiny touch of cornstarch which thickens up the dough leaving it impeccably soft. They remain soft for days!

To amp up the summery vibe the cookies have going, I added in some mango and coconut. The coconut is not enough to overpower the recipe like coconut extract would, but just enough to give a subtle coconut flavor.

And let’s not forget the white and dark chocolate chips which are a must. The creamy chocolate contrast against the chunky dried fruit is so good.

These cookies are so loaded. 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.

These cookies will be done in 10 to 12 minutes, maybe even 9 depending on your oven. 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.

Why This Recipe Works

The dough is formulated to not need chilling! This will save you time since you can just mix and bake. No waiting!
The mango, coconut, white chocolate, and dark chocolate work so well together!
Cornstarch makes the cookies feel extra soft while still being chewy in the middle and crisp on the edges. It’s a wonderful texture combo.

Ingredients

For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

Butter: I use unsalted sweet cream butter when baking. It’s melted in this recipe.
Sugar: A mix of light brown sugar for flavor and softness, and granulated sugar.
Egg: One large egg plus one egg yolk, at room temperature.
Vanilla Extract: I use my homemade vanilla extract recipe, but you can use pure extract.
All-purpose flour: You can use gluten-free baking flour if you’d like.
Baking soda: For leavening.
Cornstarch: Keeps the dough so soft.
Salt: Just a touch.
Dried mango: You can find this in the nuts or bulk section of your grocery store.
Sweetened shredded coconut: I like sweetened in this recipe. You can use unsweetened too if you’d prefer.
Chocolate chips: I love the combination of white and dark chocolate chips called for in this recipe.

Coconut Mango Chocolate Chip Cookies with one broken in half.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

Mix the wet ingredients together in a large bowl.
Mix the dry ingredients in a separate bowl then add them to the wet ingredients and mix just until combined.
Add the dried mango, coconut, and chocolate chips then fold them in gently.
Portion the dough using a 1.5 tablespoon scoop and bake for 10 to 12 minutes.

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Process shots showing how to make coconut mango chocolate chip cookies.

Tips For Success

Use sweetened shredded coconut in this recipe.
These cookies are soft and chewy – please don’t over-bake them. They will look like they are not quite done when you take them out of the oven, but they will firm up when cooling.
The cookies will keep for up to 1 week stored at room temperature in an airtight container.
You can freeze the baked cookies for up to 3 months. Thaw in the refrigerator overnight. Or, if you want to plan ahead for fresh baked cookies, freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.