Mango Coconut Cream Sandwich Cookies

If you’re craving a tropical twist on your classic sandwich cookie, these Mango Coconut Cream Sandwich Cookies are exactly what you need. Soft, buttery cookies infused with shredded coconut sandwich a luscious mango cream cheese filling that’s bursting with flavor. They’re sweet, slightly tangy, and have just the right amount of chewiness from the coconut flakes. Perfect for a sunny afternoon treat or an impressive dessert to share with friends and family. The combination of mango and coconut evokes that beachy, vacation vibe, making every bite feel like a mini escape.

Why This Recipe Belongs in Your Rotation

These Mango Coconut Cream Sandwich Cookies bring a fresh, fruity spin to your cookie game. Here’s why you’ll want to make them over and over again:

• Unique Flavor Pairing: The tropical sweetness of mango combined with the rich, nutty flavor of coconut is irresistible.
• Soft, Tender Cookies: The cookies are soft with a slight chew, thanks to the shredded coconut, making them a delight to bite into.
• Simple Ingredients: You probably already have everything you need on hand, and the mango adds a bright, natural sweetness without overpowering the cookies.
• Versatile Dessert: These cookies are perfect for parties, afternoon snacks, or even a special breakfast treat with your morning tea or coffee.
• Impressive Presentation: The vibrant mango cream filling peeks out between the golden cookies, making these sandwiches as beautiful as they are delicious.

Ingredient Checklist

• 1 cup all-purpose flour: Provides the base structure for the cookies.
• 1/2 teaspoon baking soda: Helps the cookies rise and stay tender.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
• 1/2 cup unsalted butter, softened: Adds richness and moisture.
• 1/3 cup granulated sugar: Sweetens the cookies.
• 1/3 cup packed brown sugar: Adds depth and chewiness.
• 1 large egg: Binds the ingredients together.
• 1 teaspoon vanilla extract: Enhances all the flavors.
• 1/2 cup shredded coconut: Adds texture and tropical flavor.
• 1 medium ripe mango, pureed: The star fruit that makes the filling luscious and fruity.
• 1/2 cup cream cheese, softened: Creates a creamy, tangy filling.
• 1/4 cup powdered sugar: Sweetens and smooths out the cream cheese filling.

Tools of the Trade

• Mixing bowls: For combining your dough and filling ingredients.
• Electric mixer or stand mixer: Makes creaming butter and sugar a breeze and ensures a smooth filling.
• Measuring cups and spoons: For precise ingredient measurements.
• Food processor or blender: To puree the mango until smooth.
• Cookie scooper or tablespoon: For evenly portioning dough.
• Baking sheet: To bake your cookies.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easy.
• Spatula: For folding in coconut and mixing filling.
• Cooling rack: Allows cookies to cool evenly and maintain texture.

From Start to Finish: Mango Coconut Cream Sandwich Cookies

Step 1: Prep Your Oven and Dry Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy — about 2 to 3 minutes. This step is important for achieving tender, airy cookies.

Step 3: Add Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.

Step 4: Incorporate Dry Ingredients and Coconut

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender. Fold in the shredded coconut gently using a spatula.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 6: Prepare the Mango Coconut Cream Filling

While the cookies cool, puree your ripe mango in a food processor or blender until smooth. In a medium bowl, beat the softened cream cheese and powdered sugar together until creamy. Gently fold in the mango puree until fully combined and smooth.

Step 7: Assemble the Sandwich Cookies

Once the cookies are completely cool, spread about 1 to 2 tablespoons of the mango cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to sandwich the filling without squeezing it out. Repeat with all cookies.

Step 8: Chill and Serve

For best results, refrigerate the assembled sandwich cookies for at least 30 minutes to let the filling set. This also makes them easier to handle when serving.

Seasonal Adaptations

• Summer: Use fresh mangoes and shredded coconut for peak flavor.
• Winter: Substitute mango with canned or frozen mango puree to enjoy year-round.
• Tropical Twist: Add a few tablespoons of finely chopped macadamia nuts to the cookie dough for extra crunch.
• Festive Flair: Mix a pinch of ground cardamom or cinnamon into the dough for warm spice notes.
• Vegan Variation: Use dairy-free butter and cream cheese alternatives, and a flax egg instead of a chicken egg.

Behind-the-Scenes Notes

One of the keys to perfect Mango Coconut Cream Sandwich Cookies is using a ripe, juicy mango. The fresher and sweeter the mango, the more vibrant and flavorful your filling will be. If your mango is underripe or bland, feel free to add a teaspoon of honey or maple syrup to the filling.

When creaming the butter and sugars, it’s important to beat them thoroughly until fluffy. This step helps create a light texture in the cookies. Also, be careful not to overbake — the centers should remain soft for the perfect bite.

For shredding coconut, if you can find unsweetened dried coconut flakes, they’re ideal since the filling is already sweet. Toasting the coconut lightly before adding it to the dough can boost the flavor even more, but this is optional.

Store, Freeze & Reheat

Store your Mango Coconut Cream Sandwich Cookies in an airtight container in the refrigerator for up to 5 days. The filling is perishable, so refrigeration is key to keep it fresh.

To freeze, wrap individual sandwich cookies tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

If you want to warm the cookies slightly, remove the filling sandwich and microwave the cookies alone for 10-15 seconds. Then reassemble with chilled filling for the best texture.

Troubleshooting Q&A

Why are my cookies spreading too much during baking?

If your cookies spread too much, it could be due to butter that’s too warm or dough that’s not chilled. Try chilling the dough for 30 minutes before scooping. Also, make sure you’re measuring the flour correctly; too little flour can cause excessive spreading.

My mango cream filling is too runny. How do I fix it?

If the filling is too runny, it’s likely the mango puree has too much liquid. You can either refrigerate the filling to firm it up or add a small amount of powdered sugar or cream cheese to thicken. Alternatively, drain excess juice from the mango puree before mixing.

Can I use frozen mango for the filling?

Yes! Frozen mango works well if fresh mango isn’t available. Just thaw it completely and drain any excess liquid before pureeing to avoid a watery filling.

How do I make these cookies nut-free?

This recipe is naturally nut-free, but if you want added texture, avoid nuts and stick to the shredded coconut only. Always check that your shredded coconut hasn’t been processed in a facility with nuts, if allergies are a concern.

Hungry for More?

If you love these Mango Coconut Cream Sandwich Cookies, you might enjoy experimenting with other tropical-inspired desserts. Try a pineapple upside-down cake, coconut macaroons with passion fruit drizzle, or a mango sorbet made with fresh fruit. Baking with fruit purees adds natural sweetness and moisture, elevating your desserts to new heights. Don’t hesitate to swap out fruits based on what’s in season or what’s fresh at your local market!

These cookies are a wonderful addition to any baking repertoire, combining familiar comforts with vibrant, exotic flavors. Whether you’re baking for a special occasion or just because, they’re sure to delight everyone who tastes them. Enjoy the sunshine in every bite!

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