These Mango Coconut Upside-Down Cookies are a tropical twist on the classic upside-down cake, transformed into a delightful cookie form. Bursting with the flavors of ripe mango and coconut, these cookies are soft, chewy, and oh-so-delicious. They’re perfect for summer gatherings, picnics, or whenever you want to bring a taste of the tropics to your dessert table!
Ingredients:
For the Cookies:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup diced ripe mango (fresh or canned, drained)
For the Topping:
- ½ cup brown sugar, packed
- 1 tablespoon unsalted butter, melted
- ½ cup diced mango (for topping)
- ¼ cup shredded coconut (for topping)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Topping:
- In a small bowl, combine ½ cup brown sugar and 1 tablespoon melted butter. Mix well.
- Spread this mixture evenly on the bottom of each muffin cup (if using a muffin tin) or spread it on a parchment-lined baking sheet if making drop cookies.
- Prepare the Mango:
- In a separate bowl, mix ½ cup diced mango and ¼ cup shredded coconut. Set aside.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and ¾ cup brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the shredded coconut and the 1 cup of diced mango.
- Assemble the Cookies:
- If using a muffin tin, scoop about 1 tablespoon of cookie dough into each muffin cup on top of the brown sugar mixture. Press down lightly.
- If making drop cookies on a baking sheet, scoop the dough onto the parchment-lined sheet, leaving space between each cookie. Top each cookie with a small spoonful of the mango-coconut mixture.
- Bake:
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
- Allow them to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. If baked on a baking sheet, let them cool for a few minutes before transferring.
- Serve:
- Once cooled, enjoy the cookies warm or at room temperature. They can be served plain or drizzled with a bit of melted chocolate for an extra treat!
Helpful Tips:
- Choosing Mango: Use ripe, fresh mango for the best flavor. If using canned mango, make sure to drain it well.
- Adjusting Sweetness: Feel free to adjust the amount of brown sugar in the cookie dough if you prefer a less sweet cookie.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Substitutions/Variations:
- Coconut: If you’re not a fan of coconut, you can omit the shredded coconut or substitute it with chopped nuts.
- Mango Substitute: Try using other fruits like pineapple or peaches for a different tropical flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free option.
Frequently Asked Questions:
- Can I freeze the cookie dough? Yes! You can freeze the cookie dough in individual portions. Just thaw them in the refrigerator before baking.
- Can I use dried mango instead of fresh? Dried mango can be used, but it will have a different texture and flavor. If you use dried mango, consider soaking it in water for a bit to soften it.
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: These cookies can be kept in the fridge for up to a week.
- Freezing: Freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw before serving.
More Relevant Recipes:
- Pineapple Coconut Cookies: Another tropical treat that combines the flavors of pineapple and coconut.
- Mango Coconut Cake: A delicious cake version that highlights the same flavors.
- Tropical Fruit Salad: A refreshing side dish to complement these cookies.
These Mango Coconut Upside-Down Cookies are a sweet and fruity delight that will transport you straight to a sunny beach! Enjoy them with a glass of lemonade or iced tea for the ultimate summer treat.