2-Ingredient Coconut Cookies
Two humble things - a ripe banana and a handful of coconut - become a chewy little cookie with a crisp chocolate edge.
Why you'll love this recipe
- Makes enough for ~12 cookies
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 very ripe (speckled) bananas, peeled
- 2 cups shredded coconut
- ½ cup dark chocolate chips, melted (to dip)
How to make it
Preheat the oven to 325°F (165°C); line a baking sheet with parchment.
Mash the bananas in a bowl until smooth.
Mix in the shredded coconut to a thick, sticky dough.
Scoop even rounds onto the sheet and gently flatten each into a cookie shape.
Bake about 20 minutes, until golden on top and edges.
Cool completely on the tray.
Dip the bottom of each cookie in melted chocolate; set chocolate-side down and chill 10-15 minutes to set.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does 2-Ingredient Coconut Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does 2-Ingredient Coconut Cookies make?
This makes enough for ~12 cookies. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
2-Ingredient Coconut Cookies
Two humble things - a ripe banana and a handful of coconut - become a chewy little cookie with a crisp chocolate edge.
Ingredients
- 2 very ripe (speckled) bananas, peeled
- 2 cups shredded coconut
- ½ cup dark chocolate chips, melted (to dip)
Instructions
- Preheat the oven to 325°F (165°C); line a baking sheet with parchment.
- Mash the bananas in a bowl until smooth.
- Mix in the shredded coconut to a thick, sticky dough.
- Scoop even rounds onto the sheet and gently flatten each into a cookie shape.
- Bake about 20 minutes, until golden on top and edges.
- Cool completely on the tray.
- Dip the bottom of each cookie in melted chocolate; set chocolate-side down and chill 10-15 minutes to set.
