Julie Clark
Posted: Updated:
Tropical Paradise Cookies
This post may contain affiliate links. Read our disclosure policy.
Tropical Paradise Cookies…A twist on a chocolate chip cookie classic. White and bittersweet chocolate chunks and chips, coconut, macadamia nuts and dried mango add a tropical flavor.
I have had the same chocolate chip cookie recipe for the past 25 years, it is our all time family favorite. We have tried many different recipes over the years, even the famous DoubleTree Cookies and chocolate chunk Chick-fil-A cookies, but every now and then I need to shake things up and make these Tropical Paradise Cookies with mango.
About this Tropical Paradise Cookies Recipe:
- Flavor: This tropical paradise cookie has a sweet and slightly salty taste. I’m not one for much raisins in cookies, but I did not mind the mango at all. Dice the mango finely and it will add a chewiness to the cookie and have a sweet flavor without overpowering. The chocolate chips in this cookie take center stage with just a slight hint of tropical.
- Texture: This paradise cookie recipe is loaded with texture. Crunchy nuts, shredded coconut, two kinds of chocolate and chewy dried mango. It’s going to seem overloaded, but that just means every bite has an explosion of texture.
Ingredients for Tropical Cookies
This tropical cookie recipe has all of the common ingredients of a chocolate chip cookie: butter, shortening, sugars, eggs, vanilla, salt, baking soda and flour. Here’s what makes them special:
- White chocolate bar and chips. Yes, you need both. The chopped chocolate bar melts into the cookie and the chips keep their shape, giving you two different chocolate experiences in the same cookie.
- Dark chocolate bar and chips. See above explanation. 😊
- Macadamia nuts. Macadamia nuts are not cheap, but you just need a small bag. Coarsely chop them so they aren’t too big in the cookie.
- Shredded coconut. Unsweetened or sweetened will work.
- Dried mango. I find dried mango with other dried fruits in the grocery store. Ours are by the produce and deli section. It gives the mango cookies a chewy texture.
How to Make Tropical Paradise Cookies
- Prepare. Preheat the oven to 350ºF. Line cookie sheets with parchment paper or nonstick baking mats.
- Whisk. In a small bowl, combine the flour, salt and baking soda. Stir until mixed. Set aside.
- Mix. In the bowl of a stand mixer using a paddle attachment (or with a large bowl and hand electric mixer), place the butter, shortening and sugars. Mix until all ingredients are mixed well and the mixture is even, scraping the sides of the bowl as needed. Add the eggs and vanilla, mix well. Add the flour mixture to the butter mixture. Mix just until combined and scrape the sides of the bowl as needed.
- Mix the add-ins. Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again.
- Scoop. Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie dough ball. Press any scraggly edges into the dough ball so that they bake up round and even.
- Bake. Bake in the preheated oven for 10-12 minutes or until lightly browned around the edges. If you’d like a perfectly round cookie, swirl them in a mason jar ring or a large circle cookie dough cutter immediately after they come out of the oven.
This is what the cookies will look like straight out of the oven. If you’d like, you can melt dark chocolate or white chocolate and drizzle over the top for a pretty look. They give a tropical flair to Christmas cookie exchanges in December!
Storage Instructions
Store the mango chocolate chip cookies in an airtight container at room temperature for up to 5 days.
This tropical paradise cookie recipe freezes great, too. The mango helps keep the cookies chewy and soft. Store in an airtight container in the freezer for up to 6 weeks.
Tropical Paradise Cookies
A twist on a chocolate chip cookie classic. White and bittersweet chocolate chunks, white and bittersweet chocolate chips, coconut, macadamia nuts and chopped dried mango are added to give these tropical paradise cookies a tropical twist! The dried mango makes these cookies to die for!
Servings 48
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Ingredients
- 3 1/4 cups all-purpose flour 423 grams
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup salted butter room temperature
- 2/3 cup vegetable shortening
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 200 grams
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounce Ghirardelli white chocolate bar coarsely chopped
- 4 ounce Ghirardelli bittersweet chocolate bar coarsely chopped
- 1/2 cup Ghirardelli white chocolate chips
- 1/2 cup Ghirardelli bittersweet chocolate chips
- 3/4 cup dried mango chopped
- 1 cup macadamia nuts coarsely chopped
- 1 cup coconut flakes
For drizzling
- 1/2 cup bittersweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or nonstick baking mats.
- In a medium bowl, combine the flour, salt and baking soda. Stir until mixed. Set aside. 3 ¼ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- In the bowl of a stand mixer using a paddle attachment, place the butter, shortening and sugars. Mix until all ingredients are mixed well and the mixture is even, scraping the sides of the bowl as needed. 2/3 cup salted butter , 2/3 cup vegetable shortening, 1 cup granulated sugar, 1 cup brown sugar
- Add the eggs and vanilla, mix well. 2 large eggs, 2 teaspoons vanilla extract
- Add your dry ingredients to the wet ingredients in your stand mixer. Mix just until combined.
- Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again. 4 ounce Ghirardelli white chocolate bar, 4 ounce Ghirardelli bittersweet chocolate bar, ½ cup Ghirardelli white chocolate chips, ½ cup Ghirardelli bittersweet chocolate chips, ¾ cup dried mango, 1 cup macadamia nuts, 1 cup coconut flakes
- Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie dough ball. Press any scraggly edges into the dough ball so that they bake up round and even.
- Bake for 10-12 minutes or until lightly browned around the edges. If you'd like a perfectly round cookie, swirl them in a mason jar ring or a large circle cookie dough cutter immediately after they come out of the oven.
- If you'd like a chocolate drizzle, melt the chocolate chips in a small microwave safe bowl in 10-15 second intervals. Stir well between each interval and then drizzle the melted chocolate over the cookies. Allow the chocolate to set before storing them. ½ cup bittersweet chocolate chips
Notes
- Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 228kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 1.1mg
The recipe for Tropical Paradise Cookies is a nice read. May I try ghee, which is a healthy butter substitute to bake the cookies? Ghee is safer for baking, and ghee is more flavorsome than a dairy oil than butter. Anyone has used ghee instead of butter in cooking/baking?
Thanks for hosting, Nici!
I love your sense of humor! I love how easy these sound to make…I’m not a great baker, but I think this recipe may help change my reputation! Ha!
Thank you for sharing :0)
Smiles!
Terry
these cookies sound lovely!
This has got to be good with so many delicious chocolates in it. I feel like I am already in the islands. Thanks for sharing on What’d You Do This Weekend.
Yes! I think I held my breath when I saw the thumbnail of these cookies and was just ready for the chocolately pictures to wash over me. These look so delicious.
These sound and look so good right now (even though it’s 8:30 AM). My sons would love these and they are now added to my to-make list. Thanks!
Oh my heavens! These look absolutely wonderful! I have never wore a grass skirt either, but I imagine it would not be a pretty picture, I am also a “no padding required” type of gal.