Description
These Banana Coconut Cookies are a delightful escape to tropical paradise, combining the natural sweetness of ripe bananas with the chewy goodness of shredded coconut. They are incredibly easy to make and perfect for any time of day!
Ingredients
Scale
- 2–3 very ripe bananas (about 1 cup mashed)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, thoroughly mash the very ripe bananas with a fork until mostly smooth with a few small lumps remaining. Set aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 2-3 minutes.
- Beat in the egg until just combined, then stir in the vanilla extract and add the mashed bananas, mixing until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined.
- Gently fold in the shredded coconut using a spatula until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: For the best flavor, use very ripe bananas with plenty of brown spots. You can toast the shredded coconut for extra flavor, and consider adding mini chocolate chips or nuts for a personal touch.