Mango Coconut Snowball Cookies
These Mango Coconut Snowball Cookies are tender, buttery melt-in-your-mouth cookies infused with tropical mango flavor and rolled in snowy powdered sugar. Sweet dried mango and coconut flakes add chewy texture and a sunny island twist to the classic snowball cookie.
Servings 24 cookies
Calories 135kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 cup 226 g unsalted butter, softened
- ½ cup powdered sugar plus more for rolling
- 1 teaspoon vanilla extract
- ½ teaspoon mango extract optional but recommended
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup finely chopped dried mango
- ½ cup sweetened shredded coconut
- ¼ cup cornstarch for extra tenderness
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and mango extract until smooth.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture, mixing just until combined.
- Fold in chopped dried mango and shredded coconut.
- Scoop tablespoon-sized portions and roll into balls. Place 2 inches apart on baking sheet.
- Bake for 11–13 minutes, until bottoms are just lightly golden (tops should stay pale).
- Cool cookies for 5 minutes, then gently roll warm cookies in powdered sugar.
- Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
- Keep the cookies pale; they should not brown on top.
- Finely chop dried mango so it distributes evenly and doesn’t weigh down the dough.
- Rolling the cookies in powdered sugar while still warm helps the first layer stick; a second roll after cooling gives the classic snowball look.
- If the dough feels too soft, chill for 15–20 minutes before rolling.
- Mango extract enhances flavor but can be omitted for a more subtle cookie.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.