Coconut Banana Cookies are soft, chewy, and bursting with tropical flavor. These cookies combine the natural sweetness of ripe bananas with the nutty taste of shredded coconut for a delightful treat. With a tender texture and a hint of vanilla, they’re a great way to use up overripe bananas in a fun and delicious way. Perfect for snacking, breakfast on-the-go, or a light dessert, these cookies are easy to make and sure to be a hit with the whole family.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup rolled oats (optional for added texture)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Stir in the mashed bananas.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
- Fold in the coconut: Stir in the shredded coconut (and oats, if using) until evenly distributed throughout the dough.
- Scoop and bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Coconut Banana Cookies are soft, flavorful, and the perfect balance of banana and coconut goodness—ideal for any time of day!
