Mango Hawaiian Cookies

This is a fresh cookie that I go for when I don't want the old standby chip cookies. A little lighter than most, and almost cake-like in the middle. They go really well with a pina colada or any other fruity drink for that matter!

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 156 Calories

Ingredients

• 2 eggs
• ½ cup butter, softened
• 1 teaspoon baking soda
• ½ cup shortening
• ½ cup white sugar
• ½ teaspoon salt
• ¾ cup flaked coconut
• 2 ½ cups all-purpose flour
• ¾ teaspoon vanilla extract
• ¾ cup packed light brown sugar
• 1 cup coarsely chopped macadamia nuts
• ¼ cup orange juice
• ½ cup chopped dried cranberries
• ½ cup chopped dried mango

Recipe Instructions

Step 1

Preheat an oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.