‹ Back to Coconut Banana Cookies

Print Options

Coconut Banana Cookies Exps Tham17 198759 C11 09 3b 1

Coconut Banana Cookies

TOTAL TIME: Prep: 20 min. Bake: 15 min./batch YIELD: about 1-1/2 dozen.
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio

Ingredients

  • 1/2 cup shortening, room temperature
  • 1/4 cup creamy cashew butter
  • 1 cup sugar
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 large egg, room temperature
  • 1 tablespoon grated lime zest
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-3/4 cups unsweetened finely shredded coconut
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sweetened flaked coconut

Directions

  • 1. Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined.
  • 2. Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts

1 cookie: 232 calories, 14g fat (7g saturated fat), 10mg cholesterol, 192mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 3g protein.

© 2024 RDA Enthusiast Brands, LLC