Coconut Banana Cookies Recipes

2-INGREDIENT BANANA COCONUT COOKIES | HEALTHY SNACK RECIPES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon liner.
• Add bananas to a bowl and mash with a fork until smooth (no lumps). One of my tricks to getting things extra creamy and smooth is to use a handheld immersion blender (see recipe video).
• Once banana is mashed and smooth, add the shredded coconut. Mix with a fork then use your hands to make sure the coconut is fully incorporated into the banana. **Add a pinch of sea salt (optional).
• Separate mixture into 8 equal parts. Roll the mixture into a tight ball then flatten into a cookie shape (about 1/2 inch thick) and place onto the baking sheet. Repeat this process until you've formed 8 cookies.
• Bake cookies for 20-25 minutes or until tops are golden. **It took mine exactly 22 minutes. Once done, transfer cookies to a cooling rack and let cool completely before serving. ENJOY!!

COCONUT BANANA BREAD

Steps:

• Preheat the oven to 350F.
• Generously butter the inside of a (9x5) loaf pan.
• In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
• In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
• Add the eggs, and mix well.
• Add the mashed bananas and vanilla and beat until smooth.
• Fold in the mixed dry ingredients, until just combined. Don't over blend!
• Pour the batter into the prepared loaf pan - it will be slightly shaggy.
• Sprinkle a small amount of coconut on top.
• Bake until golden and a toothpick comes out clean - about 50 minutes.
• Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
• Slice, and devour.

COCONUT BANANA COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
• Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
• Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
• Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
• Bake in the preheated oven until no longer wet, about 35 minutes.

OATMEAL BANANA RAISIN COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

COCONUT BANANA COOKIES

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.