Mango Hawaiian Cookies Recipe -
Mango Hawaiian Cookies Recipe
  • READY IN hrs

Mango Hawaiian Cookies

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    1 hr 45 mins


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

Most Helpful Positive Review
Oct 20, 2009

I thought these were great cookies! I used a bag of dried mango/pineapple/papaya that i had left over from something else, in place of just the mango and i did not use dried cranberries. They were really good. I needed to cook them more about 16 min than 10 min but not a big deal. It takes time to wait for them to cool before you can take them off, so make sure you have time to finish them before an event.

Most Helpful Critical Review
Mar 31, 2010

The base for the cookie is pretty good, although I don't know that I would use Crisco again. I thought the macademia nuts kinda tasted like peanuts, which made them seem a little wasted to me, since eating them plain tastes very little like peanuts. I couldn't really taste the mango. I think these cookies are a lot like the chewy coconut cookies, only with more work. As I said, the base to the cookie is very good, but I would tend to leave out everything but the coconut.

Jun 24, 2011

Not bad at all. I subbed 1/2 cup applesauce for the shortening -- texture was perfect -- and reduced the white sugar to 1/4 cup (next time, I might reduce the brown sugar instead, to 1/2 cup, since I feel like a mango cookie should be a little lighter-colored than these turned out). Also doubled the mango, and left out the nuts and cranberries; next time I might add even more mango, since the bites that didn't have any were not terribly interesting. Finally, like other reviewers, I had to bake for 15-16 minutes, even though my cookies were small enough that I got about 4.5 dozen out of the batch.

Aug 28, 2009

I needed to cook a little bit longer, & would probably add more mango the next time but other wise a GREAT cookie! Different & easy to make!

Feb 11, 2013

I read here that somebody exchanged the shortening for applesauce - so, I decided to try exchanging it for pureed mango. I added a little bit of coconut oil, as well. BEAUTIFUL!

Sep 27, 2010

Delicious! I left out the cranberries and doubled the mango though. So good!

Mar 10, 2011

Yummy! And good for you too!

Jan 14, 2012

Not worth the work! Unfortunately, these were a lot of work and nobody enjoyed them. They were very cakey and the mango flavor just didn't come through. We will not be making these again.


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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