MANGO COCONUT COOKIES RECIPES

Steps:

• Start by chopping the dried mango and brazil nuts into small chunks. Then mash the peeled banana into a paste with the help of a fork or potato masher.
• In a food processor, blitz half of the oats until finely ground. Then, combine the ground oats, oat flakes, coconut flour, baking powder, salt, applesauce, mango, nuts, banana, and milk. Work the mixture until it comes together into a soft but compact cookie dough and leave it to set in the fridge for 10 minutes.
• Pinch off a bit of dough the size of a walnut, roll it in the palm of your hands and then flatten it down with your fingertips to give it the classic cookie shape. Repeat until you have used all the batter. Transfer the cookies to a baking tray lined with parchment paper.
• Bake the cookies for 12 minutes at 200°C (390°F). When they are lightly golden, remove from the oven and transfer them to a wire rack to cool down and crisp up.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.