Delicious, simple, and healthy – there’s no better way to describe these Coconut Banana Cookies! If you’re looking for a tasty treat that packs all the flavors of sweet coconut and banana into one bite-sized cookie, then look no further. Plus, a bonus is that they are baked instead of fried, making them both healthier and easier to make. So get ready to be amazed by these Coconut Banana Cookies – I can assure you they’ll leave your taste buds tantalized!
Are Coconut Cookies Healthy?
The nutrient-dense coconut cookies are high in antioxidants, protein, minerals, Vitamin B, and iron. The coconut in these cookies strengthens the immune system and lowers cholesterol levels. It is also beneficial to bone health and metabolism. Because they are high in dietary fibers, they aid digestion.
What is the Key to Making the Best Coconut Banana Cookies?
- Because the coconut acts as the flour in these cookies, it must be finely shredded. It also gives the cookies a chewy texture and adds some sweetness to them.
- Coconut flour should not be used in place of shredded coconut. They are not interchangeable, and coconut flour will not suffice as a substitute.
- Use a very ripe or overripe small banana that has been pureed to a liquid consistency. The banana puree adds sweetness to the cookies while acting as a binding agent.
- It also contributes to the soft texture of the cookies. Other fruit purees, such as applesauce, can be substituted for bananas, but we found that bananas provide the best texture and sweetness.
Things to Keep in Mind
- To remove the cookies, use an excellent cookie spatula with a very thin edge because the bottoms of the cookies do stick a little.
- This recipe yields a small number of cookies, so feel free to double or triple it if necessary.
- You can store the cookies in the refrigerator or freezer.
More Dessert Recipes
Coconut Banana Cookies
- Non-Stick Cooking Spray
- 2 cups unsweetened coconut shredded
- 3 medium bananas peeled
- ½ tsp ground cinnamon
- Preheat your ovento 350 ºF.
- Line a large-sizedcookie sheet with parchment paper and then grease it with cooking spray.
- In a high-powerfood processor, add all ingredients and pulse until a dough-like mixture forms.
- Make small-sizedballs from the mixture and place onto the prepared cookie sheet about 2-inchapart.
- With the fingers of your hand, flatten each ballslightly.
- Bake forapproximately 16-20 minutes or until top of the cookies becomes golden brown.
- Remove the cookiesheet from oven and place onto a wire rack to cool for about 5 minutes.
- Then invert thecookies onto the wire rack to cool completely before serving.