Banana Cookies

 

a healthier Samoa!

Ingredients: yields about 12 cookies, easily halved and doubled

2 overripe bananas

2 skimpy cups shredded coconut

1 tsp sugar (optional, and only if using unsweetened coconut)

5 oz dark chocolate

1-2 tsp coconut oil

In a small bowl, mash the bananas and mix in coconut. Using a small cookie scoop, scoop mixture onto a lined cookie sheet. Flatten scoops with a fork. I like to make sure the sides are cleaned up a bit using the fork to press any stray coconut shreds back into the sides of the cookie. Then, using a chopstick, make a small hole in the center of the cookie. Place the sheet in the freezer for at least 15 mins.

Meanwhile, in small and shallow microwave safe dish, add dark chocolate and coconut oil. Melt in microwave, stirring every 30 seconds until smooth. After cookies have frozen enough, dip the bottom of each cookie and place back on sheet. Drizzle cookies with leftover chocolate. Place back in freezer for a few minutes to let chocolate set before eating.

We like them frozen, so we store them in the freezer, but they’d also be fine in the fridge.

Recipe adapted from this reel. Looks like he bakes his, but we really like the cold cookie haha maybe I’ll try baking them someday.

If baking: bake at 350F for 10-12 mins or until golden and cool completely on pan before dipping in the chocolate