Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened unsalted butter and honey until light and fluffy, about 3–4 minutes.

Mix in the mango puree, vanilla extract, and lime zest until fully combined.

Sift together the all-purpose flour, baking soda, and salt, then fold this dry mixture into the wet ingredients.

Fold in the shredded coconut, then drop rounded mounds of dough onto the prepared baking sheet.

Optionally, sprinkle chopped macadamia nuts on top of each mound before baking.

Bake for 10–12 minutes, until edges are golden brown and center remains soft.

Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.