Fruit and Nut Cookies, The Sequel

[Dried Mango, Coconut and Macadamia Nut Cookies]

As promised I am delivering my next batch of everything cookies the first of which was featured in my October 04 post. 

Though it is the month of October one can still enjoy the tropical tastes of mango and macadamia nut throughout the year, thanks to the drying process of sweet summer fruits.  Nuts and dried fruit are very much a fall thing, so experiment as you wish.  My last venture produced a batch of dried pear, cranberry, fig, pecan and hazelnut cookies.  The batter for my earlier batch of treats was more solidly packed with ingredients.  Today's batch seemed to expand a bit more in the oven, with only one fruit and one nut combo holding it together.  The dried mangoes I found in Chinatown were already sweetened and could have been enjoyed as a snack on their own.

The smell is very intense.  I picked up a small bag of macadamia nuts at my local bulk goods store, as they are worth their weight in gold.

   

Dried Mango, Coconut and Macadamia Nut Cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, room temperature
1 cup of packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup macadamia nuts, chopped
2 80 gram packages dried mango

Preheat oven to 375 degrees.  Line a baking sheet with a silpat mat or parchment paper and set aside.  Combine flour, baking soda and salt in a medium bowl; set aside.
In a bowl with an electric mixer fitted with a paddle attachment, cream butter on medium speed until smooth.  Add sugars and beat until light and fluffy; about 3 minutes.  Beat in eggs one at a time until combined.  Beat in vanilla.
Add flour mixture all at once, and beat on low speed until combined.  Add coconut, nuts and dried fruit.  Again, beat until well combined.
Drop batter by 2 heaping  tablespoons at a time onto prepared baking sheets about 2 inches apart.  Bake until golden 12 to 15 minutes, rotating halfway through.  Remove from oven, let cool and transfer to a wire rack.

Comments

[lori]

My goodness, those dried mangoes you used are from my country, the Philippines! We have the best mangoes in the world.

[Ava]

I want to thank you for this recipe as well as the first one. I had a bad craving for fruit cookies ( I used to get the sugar free fruit cookies from whole food and I want to make some. The store doesn't have them lately, and I need a fix. Thank you for your help.

[LisaSD]

We enjoy dried fruit around here a lot too...Costco has huge bags of it (of course--nothing there is in small portions!) and we enjoy the mangoes, cherries, strawberries, blueberries, etc. You just can't go wrong with dried fruit and nuts, imho. I prefer dried fruit to fresh, actually. Something about the texture, I guess...

[tanvi]

Hey Sarah! Thanks for the heads up :-) I love the idea of using dried mango in cookies: its genius!