Soft Tropical Mango Peach Coconut Cookies are so good! You need to try this recipe and judge for yourself.
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Soft Tropical Mango Peach Coconut Cookies
Can you believe this is my 100th post?! It seems like such a milestone to me, but it’s probably child’s play to some of the more experienced bloggers. 😉
I started this blog on February 27th, 2012 without any idea of what would happen, if anyone would read it, not knowing what an HTML code was or what a linky party was, I knew nothing about blog buttons or rss feeds. Truly, I had no idea how much time went into writing posts, taking pictures, editing pictures, editing your post, using social media to get your blog “out there”. I didn’t know much time goes into making your blog “just right” (does that ever happen by the way?!), and I never really knew what a great community there is in blogging. How things have changed!
Man, I have learned so much and y’all have been so great to me! 🙂 I am so thankful to everyone who takes the time to read, comment, share, encourage me and just be my Bloggy Friends!
Today’s recipe name is long (sorry – I didn’t know what else to call it) – I’m sharing a Soft Tropical Mango Peach Coconut Cookie – The best part?!? It uses frozen yogurt and no eggs! 🙂 Don’t fret if you can’t find the exact same yogurt – you can use any frozen yogurt or sherbet! (You may have to call it something else, but it’s all good!) I love this combination of flavors – if you can find this frozen yogurt, I definitely recommend it!
Other recipes you may enjoy
- 1 pint (2 cups) any flavor of sherbet, softened
- 2 teaspoons vanilla extract
- 1 package (18-1/4 oz.) dry white cake mix
- 1 bag (14 oz.) sweetened coconut flakes
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine softened sherbet, extract, and dry cake mix; mix well. Stir in coconut. Drop by tablespoonfuls 2-in. apart onto the prepared baking sheet.
- Bake 12-15 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
- Store these cookies in an airtight container at room temperature for up to 5-7 days.
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Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality
Small Cookie Scoop
Silicone Spatula Set of 4
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Pyrex Glass Mixing Bowl Set (3-Piece)
Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total)
15-Inch Nonstick Baking Sheet
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 33Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 22mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on July 20, 2012. Updated on April 21, 2021.