Directions

1. Preheat oven 350°F.  Line baking sheets with parchment paper or spray with nonstick cooking spray.
2. Beat butter, powdered sugar, vanilla and cinnamon on medium speed in the bowl of an electric mixer for 3 to 5 minutes, or until light and fluffy; scrape down the sides of the bowl.
3. Add flour gradually while mixer is running on low speed.  Continue mixing until dough is well blended and scrape down sides of the bowl.  Fold in mango cubes and coconut; mix until just combined.
4. Form dough into a log on parchment paper or plastic wrap; cover tightly.  Allow dough to freeze at least 1 hour or until firm.
5. Roll cookie dough log in granulated sugar until completely coated.  Slice cookies in 1/4-inch thick slices and arrange on prepared baking sheets.
6. Bake 20 to 25 minutes or until edges are golden brown.  Allow to cool on wire racks.  Meanwhile, combine mango puree and chili powder in a small bowl. Drizzle over cooled cookies.