Best 4 Coconut Banana Cookies Recipes
If you are craving a sweet and tropical treat, try whipping up a batch of homemade coconut banana cookies. Coconut banana cookies are easy to make and only require basic ingredients that you probably already have in your kitchen. Additionally, they are a great way to use up ripe bananas that would otherwise go to waste. These cookies are soft and chewy with a delicious blend of coconut and banana flavors. They are also perfect for enjoying with a cup of coffee or tea.
Let's cook with our recipes!
COCONUT BANANA COOKIES
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
COCONUT BANANA COOKIES
These banana cookies made with coconut oil are soft and mildly sweet with a subtle coconut flavor. My son likes them with raspberry jam on top.
Provided by cookinDadda
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 5 g, Cholesterol 23.3 mg, Fat 4.4 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 53.5 mg, Sugar 1.6 g
GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES
Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
- Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
- Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
BANANA RUM COCONUT COOKIES
Steps:
- Preheat oven to 350°. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture. Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
Tips:
- To achieve the best texture, use ripe bananas. Overripe bananas will result in overly mushy cookies, while underripe bananas will yield dry cookies.
- Use unsweetened shredded coconut. Sweetened coconut will make the cookies excessively sweet.
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- To ensure even baking, use a cookie scoop to portion the dough. This will help create uniform-sized cookies that bake evenly.
- Bake the cookies until the edges are golden brown and the centers are set. Overbaking will result in dry, crumbly cookies.
- Let the cookies cool completely on a wire rack before enjoying them. This will help them firm up and develop their full flavor.
Conclusion:
Coconut banana cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their moist, chewy texture and sweet, tropical flavor, these cookies are sure to be a hit with everyone. So next time you're looking for a tasty snack or dessert, give these coconut banana cookies a try. You won't be disappointed!
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