2-Ingredient Banana Coconut Cookies
Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net
Chewy two-ingredient cookies made from mashed banana and shredded coconut, with an optional chocolate drizzle.
Serves 12 23 minKid-friendly
veggiegluten-freebake
Ingredients
- ripe bananas2 ea
- unsweetened shredded coconut170 g
- chocolate chips — optional85 g
Method
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Add the shredded coconut and use a fork to mix with the bananas until well combined.
- Using a medium 1.5 tablespoon cookie scoop, scoop rounded balls of dough onto the prepared baking sheet, leaving about 5 cm (2 inches) between each. Press down to flatten. Makes 12–13 cookies.
- Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
- Bake for 12–15 minutes, until the cookies look set and the coconut is golden. Drizzle with the melted chocolate and refrigerate for 30 minutes.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 85 g Dairy-free chocolate chips instead of chocolate chips
Melt the dairy-free chocolate chips in short bursts as written; they can thicken faster, so stir well between bursts.
Dairy-free
- 85 g Dairy-free chocolate chips instead of chocolate chips
Melt the dairy-free chocolate chips in short bursts as written; they can thicken faster, so stir well between bursts.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- ripe bananas · 2 items
- unsweetened shredded coconut · 170 g
- chocolate chips · 85 g