Coconut Mango Cookies

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PREP TIME: 35 MIN

COOK TIME: 10 MIN

TOTAL TIME: 45 MIN

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This cookie is perfect to bake for the rest of Summer. The Mango Artisan Flavor gives the buttercream the most authentic Mango flavor.

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Granulated Sugar
• 1 Large Egg (Room Temp)
• 1/2 Tsp Coconut Extract or Emulsion
• 1/2 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/3 Shredded Coconut

Mango Buttercream

1 Cup Unsalted Butter

2 Cups Powdered Sugar

2 1/2 Tbsp Amoretti Mango Artisan Flavor

1 Tbsp Milk

1/2 Tsp Vanilla

Instructions

Make sure your eggs are room temperature and this dough will come together beautifully!

1. This recipe makes 6 cookies.
2. Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
3. While your butter cools sift your dry ingredients.
4. In a large bowl combine your brown butter and sugars and whisk until combined.
5. Add eggs, vanilla and coconut extract and whisk until combined.
6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
7. Add shredded coconut and fold until combined. Do not over mix.
8. Cookies need to be baked right away the dough does not store well.
9. Drop the dough by 1/4 cup balls or use an ice cream scoop. Since this cookie is loaded with your palm flatten the cookie dough ball about 1/3 of the way down. Bake 6 at a time in a large cookie sheet.
10. Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
11. When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
12. Allow the cookies to cool completely
13. Next, make the buttercream by using a handheld or a stand mixer beat butter for 3-5 minutes until light and fluffy.
14. Scrape the sides and bottom of the bowl and on low speed add the powdered sugar one cup at a time.
15. Add milk and Amoretti Mango Artisan Flavor and mix until combined about 2-3 minutes.
16. Scrape the sides and bottom of the bowl and beat on Med-High for another 2 minutes until well combined and it is light and smooth.
17. Once the cookies are cooled add a scoop of butter cream on top and frost to your desired decoration.
18. Slice mangoes and garnish the top of your cookies.
19. Add the berries of your choice and enjoy!

TIPS

1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
2. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
3. Baked cookies can be stored in the fridge in a tight container for 2-3 days and take out desired amount to that atleast an hour before.
4. Share your pics with me on social media! #sweetmelibakery