Mango, Coconut and White Chocolate Cookies with Lemon

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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:

1. 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.
2. 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.
3. 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.
4. Chop the mango into small cubes and the white chocolate into slightly larger cubes.
5. Add to the mixing bowl with the desiccated coconut and the finely grated zest from 1 lemon. Stir to mix in.
6. 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.
7. 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.)
8. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

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Ice the cookies:

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

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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.