Small-Batch Banana Coconut Cookies
These soft, coconutty cookies use ripe bananas for natural sweetness and are incredibly easy to make, perfect for a small batch treat.
Servings: 8 cookies
Calories: 90kcal
Ingredients
Main Ingredients
- 1 medium to large ripe banana Use a very ripe banana for sweetness.
- 1 cup unsweetened shredded coconut Adds structure; can add more if needed.
- 1 to 2 tablespoons nut butter Optional; adds richness.
- 1 teaspoon vanilla Optional; enhances flavor.
- 1 pinch salt Enhances flavor.
- 1 teaspoon cinnamon Optional; adds warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- In a bowl, mash the banana until almost smooth.
- Stir in shredded coconut, salt, and any extras like vanilla or cinnamon. If using nut butter, add it now.
- Shape about 8 to 10 small cookies from the dough and press them gently into rounds.
Baking
- Bake for about 12 to 16 minutes, until the bottoms are set and the tops look slightly dry. Let them cool on the pan for 10 minutes to firm up.
Notes
Keep the batch small to avoid crowding the pan. Toast the coconut for added flavor if you have time. Prevent overbaking for best texture.