Name: Mango, Coconut and White Chocolate Cookies with Lemon
Prep time: 15 min
Cook time: 15 min
Ingredients: 125g unsalted butter; 100g caster sugar; 75g soft brown or light muscovado sugar; ½ teaspoon fine salt; 1 egg; 1 teaspoon vanilla extract; 200g plain/all-purpose flour; ½ teaspoon baking powder; 50g desiccated coconut; 100g white chocolate, cut into chunks; 150g fresh mango, skin and stone removed, cut into small cubes; zest of 1 lemon; 100g icing sugar; Around 1 tablespoon and 1 teaspoon lemon juice

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Summer-time in a cookie, these delicious Mango, Coconut and White Chocolate Cookies with Lemon are loaded with sweet chunks of fresh mango, nutty coconut, crunchy, caramel-sweet, white chocolate and set off by the zing of lemon. They are easy to make, easier to eat and make the most of seasonal products.

How to make Mango, Coconut and White Chocolate Cookies with Lemon

The recipe is based on my Chocolate Chip Cookies – Core Recipe. The additional ingredients I used were fresh mango, white chocolate, desiccated coconut and lemon rind. The cookies are then topped with a light lemon drizzle.

Collect all your ingredients together:

For the cookies:

unsalted butter
caster sugar
soft brown or light muscovado sugar
fine salt
egg
vanilla extract
plain/all-purpose flour
baking powder
desiccated coconut
white chocolate, cut into chunks
fresh mango, skin and stone removed, cut into small cubes
lemon zest

For th icing:

icing sugar
lemon juice

How to make these fabulous, summery cookies:

Put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
Chop the mango into small cubes and the white chocolate into slightly larger cubes.
Add to the mixing bowl with the desiccated coconut and the finely grated zest from 1 lemon. Stir to mix in.
Use a medium ice cream scoop to divide the mixture into balls, roughly 50g each – you should make around 16 – 18 cookies. Place, spread out, on a baking parchment lined baking tray or flat surface.
Bake in a pre-heated oven for 14 – 16 minutes. (I cook 5 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)
Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Ice the cookies:

Add the lemon juice to the icing sugar and mix to a paste resembling double cream. Beat vigorously ensuring that there are no lumps.
Brush the icing over the cookies.
Sprinkle with desiccated coconut.
Set aside to set.

Can I freeze these cookies?

Whilst most cookies can be frozen before and after cooking, I would not recommend freezing these. Fresh mango has a high water content and freezing may result in soggy cookies when you defrost them.

Softening Brown Sugar

Have you ever taken soft brown or muscovado sugar out of the cupboard and found it was rock solid? If this has happened to you, and you need to know how to fix it using the microwave rather than a hammer, please see here!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Mango, Coconut and White Chocolate Cookies with Lemon

These delicious Mango, Coconut and White Chocolate Cookies with Lemon are summer-time in a cookie. Loaded with sweet chunks of fresh mango, nutty coconut, crunchy, caramel-sweet, white chocolate and set off by the zing of lemon, these cookies are easy to make, easier to eat and make the most of seasonal products.

Makes 16 – 18

Course afternoon tea, Morning Coffee, Snack, treat

Keyword brownie cookies, desiccated coconut, lemon, mango, white chocolate

Prep Time 15 minutes

Cook Time 15 minutes

Author Susan

Ingredients

For the cookies:

125g unsalted butter
100g caster sugar
75g soft brown or light muscovado sugar
½ teaspoon fine salt
1 egg
1 teaspoon vanilla extract
200g plain/all-purpose flour
½ teaspoon baking powder
50g desiccated coconut
100g white chocolate, cut into chunks
150g fresh mango, skin and stone removed, cut into small cubes
zest of 1 lemon

For the icing:

100g icing sugar
Around 1 tablespoon and 1 teaspoon lemon juice

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4.
Make the cookies: put the butter, salt and both of the sugars into a large bowl and using an electric whisk beat until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
Chop the mango into small cubes and the white chocolate into slightly larger cubes.
Add to the mixing bowl with the desiccated coconut and the finely grated zest from 1 lemon. Stir to mix in.
Use a medium ice cream scoop to divide the mixture into balls, roughly 50g each – you should make around 16 – 18 cookies.
Place, spread out, on a baking parchment lined baking tray or flat surface.
Baking one tray at a time: bake for 14 – 16 minutes. (I cook mine for 15 minutes.)
Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.
(So for one tray I cook for 15 minutes and 2 trays for 8 minutes, swap the trays and then another 8 minutes = 16 minutes on total.)
The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.
Ice the cookies: when the cookies are cool, add the lemon juice to the icing sugar and mix to a paste resembling double cream. Beat vigorously ensuring that there are no lumps.
Brush the icing over the cookies and sprinkle with desiccated coconut.
Set aside to set.

Recipe Notes

Equipment:

Kitchen scales and measuring spoons
Electric whisk and mixing bowl
Chopping board and knife
Mixing bowl for the icing
Grater for the lemon zest
Reamer
Baking sheets lined with baking parchment, if necessary

Softening brown sugar:

Have you ever taken soft brown sugar out of the cupboard and found it was rock solid? If this has happened to you and you need to know how to fix it using the microwave rather than a hammer, please see here.

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.

Can I freeze these cookies?

Whilst most cookies can be frozen before and after cooking, I would not recommend freezing these. Fresh mango has a high water content and freezing may result in soggy cookies when you defrost them.