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
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
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4.
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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.
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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.
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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.
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Chop the mango into small cubes and the white chocolate into slightly larger cubes.
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Add to the mixing bowl with the desiccated coconut and the finely grated zest from 1 lemon. Stir to mix in.
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Use a medium ice cream scoop to divide the mixture into balls, roughly 50g each – you should make around 16 – 18 cookies.
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Place, spread out, on a baking parchment lined baking tray or flat surface.
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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.)
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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.
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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.
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Brush the icing over the cookies and sprinkle with desiccated coconut.
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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.