Mango Hawaiian Cookies

Mango Hawaiian Cookies

 Made  times
Hupp 2

"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

1 h 45 m servings 156 cals
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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 we...

Most helpful critical review

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, ...

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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 we...

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, s...

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!

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!

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

Yummy! And good for you too!

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, ...

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.

This was a pretty good recipe besides the fact that you left out the vanilla. But I think the orange was a little faint. I am going to try adding in pineapple juice with the mango and see how th...

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