3-Ingredient Banana and Coconut Cookies recipe

Banana and coconut cookies are light and delicious sweets that are prepared only with just 2 ingredients: bananas and coconut flour. In our recipe we have half dipped them in melted dark chocolate, but it is just optional, you can do it just if you like it. They are therefore healthy and delicious biscuits to be prepared in very little time: once ready you can enjoy them for breakfast or a snack, with a cup of tea or coffee. Let’s see how to quickly and easily prepare them.

How to make Banana and Coconut Cookies

Peel the banana, cut it into slices (1) and put it in a bowl. Mash it with a fork and add the coconut flour. Mix the two ingredients, first with a fork and then with your hands: the dough must be soft. If it is too sticky, add a little more flour until it no longer sticks to your hands (2). Then shape your biscuits: you can simply make some small balls or lightly crush them. Place them on a baking tray lined with parchment paper (3) and bake in a preheated oven at 180° C for 15 minutes.

Once ready, let the biscuits cool. Melt the dark chocolate in a bain marie (4) and dip the biscuits in the melted chocolate in half or in whole, as you prefer (5). Let them dry and serve. Your banana and coconut biscuits are ready to be enjoyed (6).

Tips

In our recipe we used coconut flour which you can replace with coconut rapè, that is grated coconut and so the grain will be thicker than that of flour.

You can also enrich the banana and coconut biscuits with the addition of chocolate chips and oat flakes: all the ingredients must be mixed together. Then just form the biscuits and bake them in the oven at 180° degrees C for 15 minutes.

How to store Banana and Coconut Cookies

You can preserve the banana and coconut biscuits in the refrigerator for 3-4 days in a food bag or in an airtight container.