Description
These Mango Sticky Rice Cookies bring the tropical flavors of the classic Thai dessert into a delightful cookie form. Combining ripe mango, creamy coconut milk, and sweet shredded coconut topping, these cookies offer a unique blend of fruity sweetness and rich coconut aroma perfect for a quick, exotic treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ripe mango, mashed (about 1 cup)
- ½ cup full-fat coconut milk
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
Topping
- ½ cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Mango and Coconut Milk: Blend the mashed ripe mango and full-fat coconut milk into the butter and sugar mixture until the batter is smooth and well combined, infusing the dough with tropical flavors.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet mango mixture just until combined, taking care not to overmix to keep the cookies tender.
- Form and Top Cookies: Using a spoon, scoop portions of the dough onto the prepared baking sheet, spacing them evenly. Sprinkle shredded coconut on top of each cookie to add texture and enhance coconut aroma.
- Bake and Cool: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn lightly golden brown. Remove from the oven and let them cool slightly on the baking sheet before transferring them to wire racks to cool completely.
Notes
- Use ripe mango for maximum sweetness and flavor.
- Full-fat coconut milk adds richness, but light coconut milk can be substituted for fewer calories.
- Do not overmix the batter to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Shredded coconut can be toasted briefly for a nuttier flavor before topping.
