Sunday, March 18, 2012

Mango Coconut Cookies

As promised, a coconut oil recipe. Thought I'd go with dessert first, since I like my meals that way. I took a basic chocolate chip cookie recipe, but I substituted for mangoes and coconuts for choco chips.


Ingredients:
1/2 cup sugar
3/4 cup light brown sugar
1/4 cup coconut oil
1 egg
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2+ cup flour
1 cup diced mangoes (I used TJ's mango chunks, but you can use dried mangoes when out of season)
3/4 cup coconut flakes

Pre-heat oven to 350F, line cookie sheets with Silpat liners or parchment paper, or spray with cooking oil.

Cream together sugars and coconut oil in a large bowl. Mix in egg, vanilla extract, salt and cinnamon. Add the baking soda, baking powder and flour--mix until combined. The dough should be thicker and drier than usual. Stir in the mangoes. You'll notice the water content from the mangoes will thin out the dough. If this makes the dough too wet, add in more flour, but be careful--adding too much flour can make your cookies too "cake-y". Fold in coconut flakes. Cover bowl with saran wrap and let sit in the refrigerator for 1 hour or in the freezer for 15-20 minutes.

Scoop the chilled cookie dough into 1-inch balls on the cookie sheet with 2 inches between them. Sprinkle coconut flakes onto each cookie. Bake for 12-15 minutes. It's okay if the cookies are still soft in the middle as they will continue to firm while cooling. Let cool for 20 minutes. Enjoy them warm or seal them in an air-tight container.

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