• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a stand mixer, cream butter and sugar until light and airy (about 2 minutes).
• Add egg, egg yolks, and coconut extract. Mix until fully combined.
• In a separate bowl, whisk flour, 1 teaspoon salt, and baking soda. Gradually add dry ingredients to the wet mixture until just combined.
• Divide dough evenly into two portions.

Make the Sticky Rice Dough

• In a dry skillet over medium-high heat, toast the sweet rice, stirring constantly until golden brown.
• Grind toasted rice using a mortar and pestle or food processor until fine.
• Knead the ground rice into one half of the dough until fully incorporated.

Make the Mango Dough

• Blend freeze-dried mango into a fine powder.
• Knead mango powder into the second half of the dough. Add turmeric for deeper color if desired.

Assemble & Bake

• Scoop about 1 tablespoon from each dough and roll them together to create a marbled effect.
• Place cookies 3 inches apart on prepared baking sheets. Gently press down slightly if desired.
• Bake 12–14 minutes until edges are lightly golden. Let cool completely.

Make the Coconut Glaze

• Whisk coconut cream, powdered sugar, and remaining 1 teaspoon salt until smooth and slightly thick. Adjust thickness with additional powdered sugar if needed.
• Once cookies are fully cooled, drizzle glaze over the tops in a zig-zag pattern. Allow glaze to set before serving.
• These Mango Sticky Rice Cookies deliver tropical flavor and buttery richness in every swirl.