Best 4 Coconut Banana Cookies Recipes
Indulge in a tropical delight with our Coconut Banana Cookies, a harmonious blend of sweet banana and rich coconut flavors. These soft and chewy cookies are not only a treat for your taste buds but also a feast for your eyes, featuring a golden-brown exterior and a moist, tender interior. Our collection of recipes offers variations to suit every palate, from classic coconut-banana cookies to tantalizing chocolate-dipped and nutty delights. Dive into the world of coconut and banana symphony, and let your taste buds embark on a tropical adventure.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cookies will be.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges and still soft in the center.
- Let the cookies cool completely before serving: The cookies will continue to firm up as they cool.
Conclusion:
These coconut banana cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft, chewy, and full of flavor. Whether you are a fan of coconut or bananas, or both, you are sure to love these cookies. So next time you are looking for a sweet snack, give these coconut banana cookies a try. You won't be disappointed!
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