Description
Deliciously chewy cookies made with shredded coconut, ripe bananas, and drizzled with chocolate.
Ingredients
Scale
- 1 cup finely shredded coconut
- 1 ripe banana (mashed)
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add the mashed bananas and coconut to a bowl and mix to combine until a dough forms.
- Using a cookie scoop, scoop the dough into a ball and place it on the prepared baking sheet. Then using your hands flatten the dough and shape it into a round cookie.
- Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Bake for 20 minutes until the coconut is lightly golden. Remove from oven and let cool.
- While cookies are cooling, melt the chocolate by adding the chocolate chips and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Once cookies are cool dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
- Transfer cookies to the freezer (or fridge) for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. Enjoy immediately or save for later!
Notes
- For best results, use ripe bananas for extra sweetness.
- Make sure the cookies are fully cooled before dipping them in chocolate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg