Preheat oven to 350 degrees Fahrenheit.

Peel mangoes and cut pulp around the seed.

Puree mango pulp in a food processor.

In a large bowl, cream together butter and sugar with an electric mixer until fluffy.

Beat in the egg.

Stir in baking soda, mango puree, vanilla, and molasses.

In a separate bowl, whisk together flour, salt, ground cloves, ground cinnamon, and ground ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in coconut and macadamia nuts using a wooden spoon.

Drop by teaspoonfuls onto greased cookie sheets.

Flatten each cookie with a fork to create a criss-cross pattern.

Bake for 12-15 minutes, or until golden brown.