Brown Butter Oatmeal Mango Cookies with Coconut and Macadamias
These chewy and crispy Oatmeal Mango Cookies are made with dried mango pieces, toasted macadamia nuts and shredded coconut. On top of all the amazing texture and flavor already there, brown butter is added to take them to the next level!
Servings: 16 cookies
Equipment
Ingredients
- 6 ounce unsalted butter 170 g, browned and cooled
- 1 cup macadamia nuts raw or roasted and unsalted, 141 g
- 2 tablespoon plain yogurt or sour cream, room temperature, 28 g
- 1 ⅓ cup light brown sugar 274 g, packed
- 1 large egg room temperature
- 1 ½ teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour 169 g
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsweetened dried mango cut into ½” pieces, 112 g
- 1 ¼ cup old fashioned rolled oats 100 g
- ½ cup unsweetened shredded coconut 40 g
Instructions
- First, brown the butter: heat 6 ounces of unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, take it off the heat and let cool before using.
- Roast the macadamias: toast 1 cup of raw or roasted and unsalted macadamia nuts in a skillet over medium heat for 3 to 5 minutes until lightly brown and fragrant. Spread it on a cutting board to cool, then roughly chop and set aside. Make sure the macadamias are unsalted or the cookies will be too salty.
- In a large mixing bowl or in the bowl of your stand mixer, add the cooled brown butter, 2 tablespoons of plain yogurt (or sour cream) and 1 ½ cup of brown sugar, beat with the paddle attachment on medium speed for 2 minutes until light and fluffy. Add 1 large egg and 1 ½ teaspoon of pure vanilla extract, and continue beating for another 2 minutes until thoroughly combined and creamy.
- In a small mixing bowl, sift together 1 ¼ cup of all-purpose flour, ¾ teaspoon of baking powder, ½ teaspoon of baking soda, and stir in ½ teaspoon of kosher salt at the end; give everything a good mix until evenly distributed. Add this to the wet ingredients and stir to combine.
- Add the toasted and cooled macadamias, along with 1 cup of unsweetened dried mango, already cut into bite size pieces, 1 ¼ cup of old fashioned rolled oats and ½ cup of unsweetened shredded coconut. Stir to distribute evenly. Stop the mixer and give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing.
- Use a large (4 tablespoons) ice cream scoop to divide the dough into 16 dough balls. Refrigerate for 30 minutes to an hour, or at the very least while the oven is preheating.
- Preheat the oven to 350°F.
- Place 6 cookie dough balls on a lined baking sheet about 2” apart, and bake one tray at a time for 14 minutes in the middle of the oven until the edges are golden brown but the center is still under-baked.
- Remove the baking sheet from the oven and let it cool on a wire rack for 5 - 10 minutes before removing and placing the cookies on another wire rack to cool completely.
Notes
- Dried mangoes come in large flat pieces that are a bit like fruit leather. Use a kitchen shear to cut them into small bite size pieces, it will be easier than a knife.
- You can use quick cooking oats to replace old-fashioned rolled oats but not steel cut oats.
- Cookie dough can be kept in the fridge for 3 - 5 days or in the freezer for up to 6 months.
- Frozen cookie dough can be baked straight from the freezer, add 1 minute to the bake time.
- To keep cookies perfect and round, use a large round cookie cutter or a spatula to gather or push in the uneven edges as soon as you take them out of the oven while they’re still hot.
- Store baked cookies at room temperature in an airtight container for up to 5 days along with a slice of sandwich bread to keep the cookies moist.
Nutrition
Serving: 68g | Calories: 304kcal
