Summer is here, and your kitchen is about to smell like a tropical paradise. There is nothing better than a refreshing treat on a sunny afternoon. I love making these Mango Sticky Rice Cookies when the weather gets warm and bright.

They bring all the flavors of your favorite Thai dessert into one handheld snack. Your family will love the chewy mango and creamy coconut in every bite. This recipe is simple, fun, and perfect for your next summer potluck gathering.

Why These Mango Sticky Rice Cookies Are a Winner

These cookies are a total crowd-pleaser because they offer something unique. Most people expect chocolate chips, but these tropical flavors really surprise and delight. They are soft, chewy, and feel much more special than a standard sugar cookie.

You will love how the white chocolate pairs with the tangy dried mango. It creates a rich and creamy texture that feels like a real indulgence. Plus, they are sturdy enough to pack for a picnic or a busy beach day.

Simple Method

Making these cookies is just as easy as your favorite chocolate chip recipe. We use a simple creaming method to keep the centers tender and soft. A quick chill in the fridge ensures they do not spread too thin. Even if you are a beginner, you can master these chewy tropical treats with ease.

Ingredients You’ll Need

Most of these items are likely sitting in your pantry right now. Just grab some dried mango from the snack aisle and you are ready to bake.

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup dried mango, finely diced
1/2 cup sweetened shredded coconut
1/2 cup white chocolate chips

Step-by-Step

In a stand mixer, cream the softened butter and both sugars for 3 minutes.
Add the egg, coconut extract, and vanilla, beating until the mixture is smooth.
Whisk the flour, baking soda, and salt together in a separate bowl.
Gradually add the dry ingredients to the wet mixture on low speed.
Fold in the diced mango, coconut, and white chocolate chips by hand.
Cover the dough and refrigerate for 60 minutes to prevent spreading.
Preheat your oven to 350°F and line your baking sheets with parchment.
Form 1.5-tablespoon sized balls and place them 2 inches apart on the sheets.
Bake for 10 to 12 minutes until the edges are set and golden.
Cool on the sheet for 5 minutes before moving to a wire rack.

Best Ways to Enjoy It

Serve these warm with a tall glass of cold milk or iced tea. They are the perfect addition to a summer dessert platter at your next BBQ. Pack them into lunchboxes for a fun surprise that the kids will absolutely adore. For a special treat, serve them alongside a scoop of coconut sorbet.

Keep It Fresh

Store your leftovers in an airtight container at room temperature for three days. You can also keep them in the fridge for up to a week. They stay wonderfully chewy even after a few days of storage. If you want to save them for later, these cookies freeze beautifully for three months. Just thaw at room temperature for a quick tropical snack.

Tips for Best Results

Don’t skip the chilling step or the cookies will spread too much.
Dice your dried mango into very small pieces for the best texture.
Use room temperature eggs to ensure the batter combines perfectly.
Line your pans with parchment paper to prevent the mango from sticking.
For a summer party, double the batch because they disappear quickly.
Check the edges early to keep the centers soft and chewy.
Press a few extra mango bits on top before baking for a pretty look.

Ways to Switch It Up

Swap white chocolate for dark chocolate for a richer flavor profile.
Use a gluten-free flour blend to make these treats allergy-friendly.
Add a handful of macadamia nuts for an extra tropical crunch.
Substitute honey for brown sugar if you prefer a milder sweetness.

Common Questions

Can I use fresh mango instead of dried?

It is best to stick with dried mango for this recipe. Fresh mango has too much moisture and will make the dough soggy. Dried mango provides the perfect chewy texture we want.

How do I know when they are done?

Look for the edges to turn a light golden brown color. The centers should still look slightly soft when you pull them out. They will firm up perfectly as they cool on the hot pan.

Will kids like these cookies?

Absolutely! The white chocolate and sweet coconut make them very kid-friendly. They are a fun way to introduce new tropical flavors to picky eaters.

I hope these tropical cookies bring a little extra sunshine to your summer days. They are so fun to share with the people you love. Happy baking!

— Lidia