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  1. Home
  2. Mango Coconut Cookie Bars
Mango Coconut Cookie Bars

Mango Coconut Cookie Bars

Lauren Grier | Dessert, Seasonal | American

These Mango Coconut Cookie Bars made with Harry & David Honey Mango are worth turning on your oven this summer! This mango dessert makes enough for everyone at your next BBQ, and is a sweet treat that will definitely be a hit.

Summer season is the perfect time for some of our favorite fruits! Nothing says 'summer' like a Harry & David Honey Mango! These juicy, ripe gems are the star of the season. They're buttery and sweet and the perfect fruit to add variety to your summer cooking. These Mango Coconut Cookie Bars are dreamy and during the summer heat, you want a dessert that won't make you break a sweat. With just a few simple steps, these Mango Coconut Cookie Bars will be ready for an appearance on your picnic table. Just puree a Harry & David Honey Mango with some orange marmalade, eggs, sugar and lemon zest. Pour the mixture over a cookie crust, bake, and voila! A beautiful, mango dessert that everyone will love.

Mango Coconut Cookie Bars

Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes |
Vegetarian
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Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray a 13X9 baking dish with non-stick cooking spray and set aside.
  3. In a food processor, add the macadamia nuts. Process until finely chopped.
  4. Next, add 2 cups all-purpose flour, powdered sugar, and kosher salt. Process until blended.
  5. Add the cold, cubed butter and pulse the mixture until crumbly.
  6. 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.
  7. Wipe your food processor clean. Next, add the mango and orange marmalade. Process until smooth.
  8. Add the granulated sugar and 1/4 cup all-purpose flour. Pulse until combined.
  9. Add the eggs and lemon zest and process until everything is well combined.
  10. Pour the mixture on top of the prepared crust. Sprinkle the mango mixture with shredded coconut.
  11. Bake for about 25 minutes or until golden brown.
  12. Cool completely before slicing into bars.
Makes: 24 cookie bars
Serves: 24 servings