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Mango Coconut Cookie Bars

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 24 Cookies


  • ½ cup macadamia nuts
  • 2 ¼ cups all-purpose flour (divided)
  • ½ cup powdered sugar
  • ½ tsp kosher salt
  • 1 cup cold unsalted butter (diced)
  • 1 Harry & David Honey Mango (peeled and chopped)
  • ½ cup orange marmalade
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 tsp lemon zest
  • 1 cup sweetened shredded coconut


  • Preheat your oven to 325 degrees. Spray a 13X9 baking dish with non-stick cooking spray and set aside.
  • In a food processor, add the macadamia nuts. Process until finely chopped. Next, add 2 cups all-purpose flour, powdered sugar, and kosher salt.
  • Process until blended. Add the cold, cubed butter and pulse the mixture until crumbly.
  • Take the mixture and press it into the bottom of the prepared baking dish. Bake for about 15 to 20 minutes or until lightly browned on top.
  • Wipe your food processor clean. Next, add the mango and orange marmalade. Process until smooth.
  • Add the granulated sugar and 1/4 cup all-purpose flour. Pulse until combined. Add the eggs and lemon zest and process until everything is well combined.
  • Pour the mixture on top of the prepared crust. Sprinkle the mango mixture with shredded coconut.
  • Bake for about 25 minutes or until golden brown. Cool completely before slicing into bars.
Author: Lauren Grier
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