Directions:

1. For the cannoli shell: Preheat oven to 350°F. Spread the coconut on a baking sheet. Toast in oven until the coconut is golden brown – approximately 7-10 minutes. Cool to room temperature. Reserve. Prepare a baking sheet with pan spray and line with parchment paper.
2. Pulse 1⁄2 cup toasted coconut and flour in a food processor until the coconut is finely ground. Add milk, butter, sugar, and brown sugar to the food processor. Pulse until the mixture forms a ball – approximately 10 seconds. Add in remaining 1⁄4 cup coconut and pulse until combined. Using a tablespoon, spoon the dough into 12 equal portions on the prepared baking sheet. Pat with wet fingertips into 2 inch rounds.
3. Bake until very thin and golden brown – approximately 8-10 minutes. Immediately transfer the cookies to a rack until slightly firm – approximately 30-45 seconds. Working very quickly with one cookie at a time, roll the cookie around ta 4-inch cannoli form or other utensil* to form a cylinder. If the last few cookies become too firm to roll, return cookies to the oven on parchment paper for 1 minute. Allow cookies to cool. Reserve.
4. For the filling: Using an electric mixer, whip together the cream cheese, sugar, zest, and lime juice until smooth – approximately 3 minutes. Add mascarpone and whip until incorporated.
Cover and chill in refrigerator for at least 4-5 hours before using.
5. For the mango sauce: Peel and remove the cores from the mangoes. Place mangoes in a food processor and pulse until pureed and smooth. Keep refrigerated until needed.
6. To assemble the cannoli, whisk the filling to make it smooth and place it in a pastry bag. Pipe filling into both ends of rolled cookies. Drizzle with mango sauce and serve immediately.
7. * Chef ’s Note: If you do not have a cannoli form, you can use any kitchen utensil, such as a large wooden spoon, with a round handle 1⁄2 inch to 3⁄4 inch in diameter to form cannolis.

Cookies can be made and rolled up to 3 days before needed if they are stored in an airtight container.