Coconut and Mango Froyo Cookie Sandwiches Recipe

These delicious, tropical-inspired coconut and mango froyo cookie sandwiches are a perfect summertime treat. The cookies are soft and chewy, with a hint of coconut. The mango froyo is sweet and refreshing, and the two flavors complement each other perfectly.

Ingredients of Coconut and Mango Froyo Cookie Sandwiches

For the cookies

• 1/2 cup shredded coconut
• 1/2 cup, plus 1 tablespoon all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup palm sugar
• 1/2 teaspoon vanilla paste
• 1/2 cup melted coconut oil

For the mango froyo

• 1 heaped cup frozen mango chunks
• 1 teaspoon palm sugar
• 1/2 cup plain soy yogurt

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
2. In a large bowl, combine the dry ingredients: shredded coconut, flour, baking powder, baking soda, and palm sugar.
3. In a separate bowl, whisk together the vanilla paste and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Roll the dough into walnut-sized balls and place them on the prepared baking sheet.
6. Flatten the cookies slightly with your fingers.
7. Bake for 10-13 minutes, or until the edges are golden brown.
8. Let the cookies cool completely before assembling the sandwiches.

To assemble the sandwiches, simply scoop a dollop of mango froyo onto one cookie and top with another cookie. Enjoy!

Tips

• For a richer coconut flavor, use toasted shredded coconut.
• To make the mango froyo extra creamy, use full-fat soy yogurt.
• If you don’t have palm sugar, you can substitute brown sugar or white sugar.
• For a fun twist, add a drizzle of melted chocolate or white chocolate to the top of the sandwiches.

Store the sandwiches in the freezer for up to 3 months.