After recently returning from a vacation in Florida, I’ve been looking for ways to infuse a little more “tropical” into my life. So when some friends were hosting a shrimp boil over the weekend I decided to get experimental with flavors that would continue the beachy vibe of their party for dessert. The Mango Coconut Cookies I put together would be good on their own but the salted caramel drizzle gives them that extra something to make them quite addictive!
Mango Coconut Cookies with Salted Caramel Drizzle
1 C butter
1 C brown sugar
3/4 C sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 C flour
2 tsp ground flax seed (optional)
1 C coconut flakes
1 C dried mango, chopped into small bits
1/2 C prepared (or homemade) caramel topping
sea salt flakes
Preheat oven to 350.
In a large mixing bowl, beat butter and sugars until fluffy. Beat in eggs one at a time. Next, beat in vanilla, baking powder, baking soda and salt. Finally, mix in flour, one cup at a time until batter is thick.
Use a spatula to stir in coconut, mango bits and flax seed if using until all items are well incorporated into batter.
Bake for 12-14 minutes. Place a cooling rack on top of aluminum foil or waxed paper. Transfer cookies cooling rack. Once cool, drizzle with caramel topping and sprinkle lightly with sea salt.