Dried mango and coconut cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cookie Dough
  • All-purpose flour : 1/2 cups cups
  • Baking powder : 1/2 tsp tsp
  • Salt : 1/4 tsp tsp
  • Unsalted butter (softened) : 1/2 cup cup
  • Granulated sugar : 1/2 cup cup
  • Brown sugar : 1/2 cup cup
  • Egg : 1
  • Vanilla extract : 1 tsp
  • Dried mango (chopped) : 1/2 cup cup
  • Shredded coconut : 1/2 cup cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and mix until well combined.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the chopped dried mango and shredded coconut.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips

• Make sure the butter is softened to room temperature for easier creaming.
• If the dried mango is too hard, you can soak it in warm water for a few minutes to soften it before chopping.

Information

• These cookies are perfect for snacking or as a treat with a cup of tea or coffee.
• Store the cookies in an airtight container to keep them fresh for several days.