This is a fresh cookie that I go for when I don’t want the old standby chip cookies. A little lighter than most, and almost cake-like in the middle. They go really well with a pina colada or any other fruity drink for that matter!
Original recipe makes 3 dozen cookies
Ingredients
1/4 cup orange juice
1/2 cup chopped dried mango
1/2 cup butter, softened
1/2 cup shortening
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
3/4 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
3/4 cup flaked coconut
1/2 cup chopped dried cranberries
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PREP
25 mins
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COOK
10 mins
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READY IN
1 hr 45 mins
Directions
- Preheat an oven to 325 degrees F (165 degrees C).
- Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
- Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Calories: 156 kcal
Carbohydrates: 17.9 g
Cholesterol: 19 mg
Fat: 9.1 g
Fiber: 0.8 g
Protein: 1.6 g
Sodium: 97 mg
