Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Four Ingredients for Coconut “Cookies”

Coconut Banana Cookies

For some reason, I’ve been on a mission to find coconut flakes. (Whole Foods has them — unsweetened too!) I have big ideas. These cookies, brownies, oatmeal, coconut-crusted haddock . . . the ideas are all there. I started small. I’ve been letting some bananas get extra ripe on my kitchen counter just for these cookies. I haven’t made them since I was in Ithaca. I completely forgot about them! The coconut gets slightly toasted in the oven and gives the cookies a needed tropical feel in March. I’d say the total prep and baking took 15 min. total. Definitely worth trying these Coconut Banana Cookies!

Ingredients (makes 12 cookies).

  • 2 medium bananas, very ripe
  • 1/2 c steel-cut oats
  • 1/2 c oats
  • 1/4 c unsweetened coconut flakes
  • Handful of dark chocolate chips (optional)


  1. Preheat to 350° F. Grease baking sheet or line baking sheet with foil or Silpat.
  2. With a potato masher or fork, mash bananas. Stir in oats and coconut until evenly distributed.
  3. Shape cookies onto baking sheet. Top with dark chocolate chips (optional).
  4. Bake for 10-12 min. or until firm. Let cool on a wire rack.
  5. Enjoy!

Variation on my Banana Oat Cookies.

Coconut Banana Cookies

Coconut Banana Cookies

Coconut Banana Cookies

2 thoughts on “Four Ingredients for Coconut “Cookies””

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