Tropical Paradise Cookies

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Tropical Paradise Cookies…A twist on a chocolate chip cookie classic. White and bittersweet chocolate chunks and chips, coconut, macadamia nuts and dried mango add a tropical flavor.

I have had the same chocolate chip cookie recipe for the past 25 years, it is our all time family favorite. We have tried many different recipes over the years, even the famous DoubleTree Cookies and chocolate chunk Chick-fil-A cookies, but every now and then I need to shake things up and make Tropical Paradise Cookies.

a stack of mango chocolate chip cookies with drizzled chocolate

About this Tropical Paradise Cookies Recipe:

  • Flavor: This cookie has a sweet and slightly salty flavor. I’m not one for much raisins in cookies, but I did not mind the mango at all. Dice the mango finely and it will add a chewiness to the cookie and have a sweet flavor without overpowering. The chocolate chips in this cookie take center stage with just a slight hint of tropical.
  • Texture: This cookie recipe is loaded with texture. Crunchy nuts, shredded coconut, two kinds of chocolate and chewy dried mango. It’s going to seem overloaded, but that just means every bite has an explosion of texture.

Ingredients

This tropical paradise cookie recipe has all of the common ingredients of a chocolate chip cookie: butter, shortening, sugars, eggs, vanilla, salt, baking soda and flour. Here’s what makes them special:

  • White chocolate bar and chips. Yes, you need both. The chopped chocolate bar melts into the cookie and the chips keep their shape, giving you two different chocolate experiences in the same cookie.
  • Dark chocolate bar and chips. See above explanation. 😊
  • Macadamia nuts. Macadamia nuts are not cheap, but you just need a small bag. Coarsely chop them so they aren’t too big in the cookie.
  • Shredded coconut. Unsweetened or sweetened will work.
  • Dried mango. I find dried mango with other dried fruits in the grocery store. Ours are by the produce and deli section. It has a chewy texture.
chopped chocolate, mango, coconut and nuts on a cutting board

How to Make Tropical Paradise Cookies

  • Prepare. Preheat the oven to 350ºF. Line baking sheets with parchment paper or nonstick baking mats.
  • Whisk. In a medium bowl, combine the flour, salt and baking soda. Stir until mixed. Set aside.
  • Mix. In the bowl of a stand mixer using a paddle attachment, place the butter, shortening and sugars. Mix until all ingredients are mixed well and the mixture is even, scraping the sides of the bowl as needed. Add the eggs and vanilla, mix well. Add your dry ingredients to the wet ingredients in your stand mixer. Mix just until combined.
  • Mix the add-ins. Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again.
unbaked cookie dough on a baking sheet
  • Scoop. Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie dough ball. Press any scraggly edges into the dough ball so that they bake up round and even.
  • Bake. Bake for 10-12 minutes or until lightly browned around the edges. If you’d like a perfectly round cookie, swirl them in a mason jar ring or a large circle cookie dough cutter immediately after they come out of the oven.

This is what the cookies will look like straight out of the oven. If you’d like, you can melt dark chocolate or white chocolate and drizzle over the top for a pretty look.

tropical paradise cookies on a baking sheet with a spatula

Storage Instructions

Store the mango chocolate chip cookies in an airtight container at room temperature for up to 5 days.

This cookie recipe freezes great, too. The mango helps keep the cookies chewy and soft. Store in an airtight container in the freezer for up to 6 weeks.

closeup of chocolate chip tropical mango cookies
closeup of chocolate chip tropical mango cookies

Tropical Paradise Cookies

5 from 3 votes
A twist on a chocolate chip cookie classic. White and bittersweet chocolate chunks, white and bittersweet chocolate chips, coconut, macadamia nuts and chopped dried mango are added for a tropical twist! The dried mango makes these cookies to die for!
Servings 48
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Ingredients
 

  • 3 1/4 cups all-purpose flour 423 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup salted butter room temperature
  • 2/3 cup vegetable shortening
  • 1 cup granulated sugar 200 grams
  • 1 cup brown sugar 200 grams
  • 2 large eggs
  • 2 teaspoons vanilla
  • 4 ounce Ghirardelli white chocolate bar coarsely chopped
  • 4 ounce Ghirardelli bittersweet chocolate bar coarsely chopped
  • 1/2 cup Ghirardelli white chocolate chips
  • 1/2 cup Ghirardelli bittersweet chocolate chips
  • 3/4 cup dried mango chopped
  • 1 cup macadamia nuts coarsely chopped
  • 1 cup coconut flakes

For drizzling

  • 1/2 cup bittersweet chocolate chips

Instructions
 

  • Preheat the oven to 350ºF. Line baking sheets with parchment paper or nonstick baking mats.
  • In a medium bowl, combine the flour, salt and baking soda. Stir until mixed. Set aside.
  • In the bowl of a stand mixer using a paddle attachment, place the butter, shortening and sugars. Mix until all ingredients are mixed well and the mixture is even, scraping the sides of the bowl as needed.
  • Add the eggs and vanilla, mix well.
  • Add your dry ingredients to the wet ingredients in your stand mixer. Mix just until combined.
  • Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again.
  • Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie dough ball. Press any scraggly edges into the dough ball so that they bake up round and even.
  • Bake for 10-12 minutes or until lightly browned around the edges. If you'd like a perfectly round cookie, swirl them in a mason jar ring or a large circle cookie dough cutter immediately after they come out of the oven.
  • If you'd like a chocolate drizzle, melt the chocolate chips in a small microwave safe bowl in 10-15 second intervals. Stir well between each interval and then drizzle the melted chocolate over the cookies. Allow the chocolate to set before storing them.
  • Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.

Notes

Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 228kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 1.1mg
Course Dessert
Cuisine American
Calories 228
Keyword chocolate chip cookies, easy cookie recipes

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Kim @ The Cookie Puzzle
8 years ago

Oh my heavens! These look absolutely wonderful! I have never wore a grass skirt either, but I imagine it would not be a pretty picture, I am also a “no padding required” type of gal.

Matt Robinson
8 years ago

These sound and look so good right now (even though it’s 8:30 AM). My sons would love these and they are now added to my to-make list. Thanks!

Zylo
8 years ago

Yes! I think I held my breath when I saw the thumbnail of these cookies and was just ready for the chocolately pictures to wash over me. These look so delicious.

Linda Warren
8 years ago

This has got to be good with so many delicious chocolates in it. I feel like I am already in the islands. Thanks for sharing on What’d You Do This Weekend.

sarah k @ the pajama chef
8 years ago

these cookies sound lovely!

Terry
8 years ago

I love your sense of humor! I love how easy these sound to make…I’m not a great baker, but I think this recipe may help change my reputation! Ha!
Thank you for sharing :0)
Smiles!
Terry

Admin
Lizzy T
8 years ago

Thanks for hosting, Nici!

Sofia Graf
4 months ago

5 stars
The recipe for Tropical Paradise Cookies is a nice read. May I try ghee, which is a healthy butter substitute to bake the cookies? Ghee is safer for baking, and ghee is more flavorsome than a dairy oil than butter. Anyone has used ghee instead of butter in cooking/baking?