Welcome to a tropical twist on a classic! Imagine the perfect blend of chewy coconut, sweet mango chunks, and decadent chocolate chips, all wrapped up in a golden-brown cookie that’s as delightful to look at as it is to taste.

Stack of Coconut Mango Chocolate Chunk Cookies on a white plate.

Sometimes you just need a cookie that feels like a mini vacation (especially in this heat!), and these Coconut Mango Chocolate Chip Cookies are exactly that!

Packed with chewy coconut, juicy bits of dried mango, crunchy macadamia nuts, and melty semi-sweet chocolate chunks, each bite is like a warm breeze and a sandy beach for your taste buds.

They’re soft, sweet, and just the right amount of tropical, perfect for family gatherings, church potlucks, or when you want to treat yourself to something special with your favorite afternoon beverage!

Let’s head into the kitchen and bring a taste of sunshine to your day, one cookie at a time!

Table of Contents

Ingredients

2 cups all-purpose flour
¼ cup oat flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
¾ cup brown sugar, packed
¼ cup white sugar
1–3.4 ounce package instant vanilla pudding
2 eggs
1 teaspoon vanilla extract
1 cup mini- semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks (note you can use 2 cups of chocolate chunks and skip the mini chocolate chips if preferred)
½ cup chopped macadamia nuts
½ cup sweetened shredded coconut
½ cup chopped dried mango

How to Make Island Cookies

Let’s begin by preheating the oven to 350°(F). Line two large cookie sheets with parchment paper or a silicone baking mat. Now we’re ready to get baking!

As with any great cookie recipe…this one begins with butter!

In the bowl of your stand mixer, add 1 cup of butter. Cream the butter before adding the sugars. I find this helps everything cream together better.

Add packed brown sugar, and white granulated sugar. Cream together.

Adding brown sugar and white sugar to creamed butter in mixing bowl.

Add the eggs one at a time, mixing after each addition.

Adding the eggs to the sugars and butter mixture.

Add in the vanilla. Beat until combined.

TIP: I highly recommend using top-quality REAL vanilla extract when baking! It does make a difference.

Cookie dough with eggs and vanilla mixed in.

Adding Dry Ingredients

Add the pudding mix, flour, oat flour, baking soda, and salt. Mix on low until well combined, scrapping the bowl occasionally.

TIP: Be sure if mixing in a stand mixer, that you scrape the bottom of the bowl, then mix the ingredients one more time. The butter and sugar tend to stick to the bottom during mixing. This will give you a beautiful dough that will bake properly.

Mixing dry ingredients to mixing bowl and wet ingredients.

Add the nuts, mini-chocolate chips, coconut, and chopped mango. After combined, add in one cup of chocolate chunks.

Adding coconut, mango, macadamia nuts, and chocolate chunks to dough.

Give the bowl one more scrape to make sure all the ingredients are combined.

Cookie dough in the mixing bowl with all the ingredients.

Baking Instructions

Drop the cookie dough by a rounded spoonful, or 1½-inch cookie scoop full, onto the prepared silicone-lined large baking sheet.

TIP: For pretty bakery-style cookies, press 1-2 extra chocolate chunks into the top of each cookie and a little extra coconut.

Cookie dough scoopfuls on a lined cookie sheet.

Bake for 10–12 minutes in the preheated oven, switching racks halfway through the baking time. The edges should be golden brown and if you’ve pressed coconut into the tops it should be slightly toasted as well.

Place baked cookies on a cooling rack to cool.

Recipe Wrap-Up

I created this recipe with my husband in mind. He loves the combo of coconut with chocolate chips in a cookie! There’s something about the chewy coconut, bright bits of mango, and melty chocolate chips that makes each bite a delight!

The crispy edges and chewy centers are the perfect pairing for these tropical cookies! This recipe makes about 36 cookies! That’s 36 opportunities to slip away to paradise!

Storage Tips

They can be stored for up to a week in an airtight container in your cupboard. You can also freeze the dough, wrap it in plastic wrap tightly, and bake it whenever the craving hits. The dough can be frozen for up to 3 months.

I hope you enjoy these Coconut Mango Chocolate Chip Cookies as much as we do here at the Nest! They’re a sweet reminder that sometimes the simplest moments—like sitting down with a warm cookie—can feel like a little escape from the everyday hustle.

Plate full of coconut mango chocolate chunk cookies.

Favorite Family Cookie Recipes

Don’t be surprised if these quickly become a family favorite, requested again and again!

Be sure to let me know if you try them, and as always, thank you for spending a little piece of your day with me here at Norine’s Nest.

Happy baking, friend!

Photo and signature for Norine of Norine's Nest.

Printable Recipe

Coconut Mango Chocolate Chunk Cookies

Name: Coconut Mango Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 1 cup butter, (softened); ¾ cup brown sugar, (packed); ¼ cup white granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¼ cup oat flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 3.4 ounce vanilla pudding (package); 1 cup mini-semi-sweet chocolate chips; 1 cup semi-sweet chocolate chunks; ½ cup sweetened shredded coconut; ½ cup macadamia nuts, (chopped); ½ cup dried mango (chopped)

Welcome to a tropical twist on a classic! Imagine the perfect blend of chewy coconut, sweet mango chunks, and decadent chocolate chips, all wrapped up in a golden-brown cookie that's as delightful to look at as it is to taste.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Servings Cookies

Calories 201 kcal

Ingredients

1 cup butter, softened
¾ cup brown sugar, packed
¼ cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup oat flour
1 teaspoon baking soda
¼ teaspoon salt
1 3.4 ounce vanilla pudding package
1 cup mini-semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks
½ cup sweetened shredded coconut
½ cup macadamia nuts, chopped
½ cup dried mango chopped

Instructions

Preheat oven to 350°(F). Line two large baking sheets with a silicone baking mat or parchment paper.
In the bowl of your stand mixer, cream together butter, brown sugar, and white granulated sugar. Add in the eggs, one at a time, followed by the vanilla. Scrape down the bowl.
Add flour, oat flour, pudding mix, baking soda, and salt. Mix on low speed until well combined. Add in macadamia nuts, coconut, mango, and both types of chocolate. (You can use just one type if preferred) Mix again on low speed until combined, being sure to scrape down the bowl one more time.
Drop cookies by rounded spoonfuls onto prepared baking sheets. Press one or two chocolate chunk pieces on top and a small sprinkle of coconut. Gently press the coconut into the top of the cookie.
Bake for 10–12 minutes in the preheated oven, switching racks halfway through the baking time. The edges should be golden brown and the coconut on top slightly toasted.
Remove cookies and place on a cooling rack. Allow to cool completely before placing in an airtight container for storage.

Nutrition

Serving: 2gCalories: 201kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 97mgPotassium: 101mgFiber: 2gSugar: 12gVitamin A: 524IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Tried this recipe?Let us know how it was!

About the Author

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!