3-Ingredient Coconut Cookies




1 VERY ripe banana (the peeling should be almost completely dark)

2/3 cup finely shredded unsweetened coconut (measured after shredding)

1/4 tsp. vanilla extract

optional: add nuts, if those fit in with your diet


Pre-heat oven to 350 F.

If your coconut isn’t already finely shredded, break it down in a blender or food processor. It should be about the fineness of instant oatmeal (the stuff that comes in individual packets and cooks in 1 minute).

In a small bowl, mash the banana a little, add the vanilla, and continue to mash until thoroughly mashed. Then stir in the coconut till all is combined.

It should look like coarsely mashed potatoes. It may be a little wet, depending on the banana.

Scoop or roll them into balls and place on a parchment-line cookie sheet. Then, using a fork, gently mash them down crossways, like you would for traditional peanut butter cookies.

Place the cookie sheet in the middle rack of the oven, and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges.

Put them back in the oven and change it from bake to broil.

Continue baking and watching carefully for another one to four minutes. If, after two minutes, they’re not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly.

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