Coconut Banana Cookies Recipe

Coconut Banana Cookies Recipe
Coconut Banana Cookies Recipe photo by Taste of Home
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Coconut Banana Cookies Recipe

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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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup shortening, room temperature
  • 1/4 cup creamy cashew butter
  • 1 cup sugar
  • 1 cup mashed ripe banana (about 2 medium)
  • 1 large egg
  • 1 tablespoon grated lime peel
  • 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

Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy. Beat in next five ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined.
Using a medium cookie scoop, drop dough 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cake-like texture). Remove from pans to wire racks to cool. Serve warm or at room temperature. Yield: about 1-1/2 dozen.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Coconut Banana Cookies in Taste of Home April/May 2017

Nutritional Facts

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

  • 1/2 cup shortening, room temperature
  • 1/4 cup creamy cashew butter
  • 1 cup sugar
  • 1 cup mashed ripe banana (about 2 medium)
  • 1 large egg
  • 1 tablespoon grated lime peel
  • 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
  1. Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy. Beat in next five 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 on parchment paper-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cake-like texture). Remove from pans to wire racks to cool. Serve warm or at room temperature. Yield: about 1-1/2 dozen.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Coconut Banana Cookies in Taste of Home April/May 2017

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