Super simple, fragrant, and wholesome: just two ingredients — ripe bananas and shredded coconut — and you have tender cookies with a delicate golden crust. No sugar, no flour, no eggs, only the natural sweetness of banana and the fine, mellow texture of coconut. Ideal for a quick snack, children’s lunchboxes, or an afternoon cup of tea.
Ingredients
- Ripe bananas — 2 (240–260g (8.5–9.2 oz) peeled)
- Unsweetened shredded coconut — 160g (5.6 oz)
- Salt — a pinch (optional)
- Vanilla extract — 1 tsp (optional)
- Dark chocolate — 20g (0.7 oz), for decoration (optional)
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel the bananas and mash them with a fork until smooth, with no large lumps remaining.
- Add the shredded coconut and stir until you have a thick, cohesive mixture that holds its shape. If the mixture feels too soft, mix in 1–2 tbsp more coconut.
- If desired, add a pinch of salt and the vanilla extract, then mix again.
- Moisten your hands with water, form 12 small balls, arrange them on the baking sheet, and gently flatten each one with your palm.
- Bake for 15–18 minutes, until the edges are golden. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack. If desired, drizzle with melted chocolate.
Nutrition per Serving
| Nutrition | Amount |
|---|---|
| Calories | 105 kcal |
| Protein | 1.1 g |
| Fat | 8.7 g |
| Carbohydrates | 7.7 g |
| Fiber | 2.7 g |
| Sugar | 3.3 g |
| Sodium | 5 mg |
How to Store
- Room temperature: up to 2 days in an airtight container.
- Refrigerator: up to 5 days; let come to room temperature before serving.
- Freezer: up to 2 months. Thaw on the counter for 20–30 minutes and reheat for 3–4 minutes in a 160°C (320°F) oven to restore the crisp edge.
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Tips and Variations
- Sweetness level: use very ripe bananas with brown speckles — they’re sweeter and more aromatic.
- Texture: for crisper cookies, shape them thinner and bake closer to 18 minutes; with convection, use 170°C (338°F).
- Add-ins: a pinch of cinnamon, cardamom, or orange zest beautifully lifts the flavor.
- No coconut: for a different 2-ingredient version, swap the shredded coconut for 120–140g (4.2–4.9 oz) soft rolled oats.
- Air fryer: 170°C (338°F) for 10–12 minutes, watching for golden edges.
Frequently Asked Questions
Can I use coconut flour instead of shredded coconut?
It’s not recommended: coconut flour absorbs a lot of moisture and will make the cookies dry. Use shredded coconut or finely flaked coconut instead.
Why is the batter too runny?
The bananas may have been very large or extra juicy. Add another 1–2 tbsp coconut and let the mixture rest for 3–5 minutes so the coconut can absorb the moisture.
What can I use instead of vanilla?
Cinnamon, a pinch of ground cardamom, unsweetened vanilla sugar, or a few drops of almond extract.
Can I make these without an oven?
Yes, in an air fryer: 170°C (338°F) for 10–12 minutes. You can also cook them on the stovetop in a dry heavy-bottomed skillet over low heat, covered, for 4–6 minutes per side, until lightly golden.