Best 2 2 Ingredient Coconut Banana Cookies Recipes
Indulge in the tantalizing symphony of flavors with our delectable 2-ingredient coconut-banana cookies. Embark on a culinary journey with an easy-to-follow recipe that transforms simple ingredients into a delightful treat. Discover the harmonious blend of sweet banana and rich coconut, a match made in dessert heaven. With just two pantry staples, you can conjure these bite-sized morsels of joy that are perfect for satisfying your sweet tooth, appeasing unexpected cravings, or sharing with loved ones. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises an effortless baking experience and a delightful outcome. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
Let's cook with our recipes!
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
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.
Tips:
- To ensure the cookies stay moist, use ripe bananas that are easy to mash.
- Mash the bananas until they are completely smooth, with no lumps.
- Pack the cookie dough tightly into the tablespoon before dropping it onto the baking sheet. This will help the cookies hold their shape.
- Bake the cookies until the edges are golden brown. This will ensure they are cooked through.
- Let the cookies cool completely before enjoying them. This will help them set and become even more flavorful.
Conclusion:
These 2-ingredient coconut banana cookies are a quick and easy snack or dessert that can be enjoyed by people of all ages. They are also a great way to use up ripe bananas that would otherwise go to waste. With their simple ingredients and delicious taste, these cookies are sure to become a favorite in your home.
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