Go Back
+ servings
Tropical Mango Oatmeal Cookies resting on a wire cooking rack
Print Recipe
5 from 3 votes

Tropical Mango Oatmeal Cookies

Tropical Mango Oatmeal Cookies are the chewiest oatmeal cookies of paradise. They’re made with sweet mango, creamy macadamia nuts and a hint of tang from the lime zest. These cookies are surprisingly quick to make, and even quicker to disappear.
Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Course: Dessert
Cuisine: American, Hawaiian
Servings: 14 cookies
Calories: 368kcal
Author: Trang


  • 1 1/2 cup water optional
  • 1 cup unsweetened dried mango 3 1/2 oz
  • 1 cup chopped macadamia nut roasted unsalted
  • 1 1/4 cup rolled oats
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 6 oz unsalted butter soften
  • 1 1/2 cup light brown sugar
  • Zest of 1 lime
  • 1 large egg
  • 1 1/2 teaspoon pure vanilla extract


Prepare the mango

  • Cut up the unsweetened dried mango with scissors into 1/2” pieces. The dried mango can be used as is or softened up by soaking in warm water.
  • To soak the mango, microwave 1 1/2 cup of water in a heat proof bowl for 2 minutes to warm. Add the mango pieces and let soak for 5 minutes to soften but not mushy. Strain the mango and pat dry with a paper towel.

Prepare the cookie dough

  • Roughly chop the macadamia nuts and add to a medium mixing bowl along with the rolled oats, and dried or softened mango. Stir together and set aside.
  • In a small mixing bowl, stir together flour, baking powder, baking soda, salt and allspice until evenly distributed. Set aside.
  • In a large mixing bowl or in the bowl of your stand mixer, add softened butter, brown sugar and lime zest, beat with the paddle attachment on medium speed until light and fluffy, about 1-2 minutes. Add egg and vanilla extract, and continue beating until thoroughly combined, another 1 - 2 minutes.
  • Lower the mixer speed to stir and slowly add the flour mixture, mix until just combined. Add the oat mixture and stir until evenly distributed. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing.
  • Use a large ice cream scoop to divide the batter. Refrigerate the cookie dough and preheat the oven in the mean time.
  • Preheat oven to 350°F. Bake for 15-16 minutes, rotate the baking sheet at the 10 minutes mark.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 - 10 minutes, then remove them to cool completely on a wire rack.


  • Use unsweetened dried mango only.
  • If using raw macadamia nuts, roast them in a skillet over medium heat for a few minutes until toasty and fragrant.
  • Cookie dough using softened mango will need to be refrigerated a little longer, 30 mins to an hour, compared to one that uses dried mango only so they don’t spread too much.


Serving: 111g | Calories: 368kcal