Sweet ripe bananas bring moisture and flavour to Banana Coconut Cookies, creating a chewy snack with lightly golden edges. Free from dairy, eggs, butter, and oil, they’re a lighter homemade treat.
I always seem to buy more bananas than I need! So I’m always looking for ways to use them up before they get spoilt.
These Banana Coconut Cookies are a simple way to turn ripe bananas and shredded coconut into an easy homemade treat. They’re quite healthy, as there’s no dairy, butter, oil, or eggs in them! You can also substitute the honey with maple syrup for a vegan version.
These cookies are really easy to make, and because everything’s blended in a mixer, there’s very little cleaning up afterwards.
Don’t you love recipes that take minimal time and effort to make and still taste delicious? I sure do! Give these Banana Coconut Cookies a try and let me know what you think.
Reasons to Make These Healthy Cookies
- Dairy-free and egg-free ingredients make these cookies a lighter choice for everyday baking.
- Freezer-friendly storage means a batch can be saved for later without much effort.
- Ripe bananas finally have a purpose instead of sitting on the counter for another day.
Key Ingredients for Banana and Coconut Cookies
Shredded Coconut
Shredded coconut gives these cookies their texture, creating lightly crisp edges and a chewy middle once baked. Unsweetened shredded coconut is a good choice, as it creates a less sugary flavour.
Banana
Banana adds moisture, softness, and natural sweetness, reducing the need for added sugar. Very ripe bananas are best because they mash easily and taste sweeter.
Honey
Honey provides sweetness with delicate floral notes and contributes to the golden colour that develops during baking. It also helps create a softer texture than granulated sugar.
Find the complete list with measurements in the recipe card below.
How to Make Banana Coconut Cookies
Step 1: Place the shredded coconut in a mixer and blend until finely ground.
Step 2: Add the banana, honey, and flour to the mixer. Blend until combined.
Step 3: Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
Step 4: Bake in a preheated oven at 170°C – 340°F for 20–25 minutes, or until lightly golden brown on the outside.
Step 5: Allow the cookies to cool completely, then store in an airtight container.
Frequently Asked Questions
Yes. Let the bananas thaw completely before using them. Drain any excess liquid and mash them well before adding them to the mixer.
Dark chocolate chips, chopped walnuts, pecans, raisins, dried cranberries, or a pinch of cinnamon all work well as mix-ins. Stir them into the mixture after blending and before shaping the cookies.
Yes. Desiccated coconut will produce a finer texture and a slightly more compact cookie. Shredded coconut creates a chewier result.
No. A mixer or food processor makes the preparation quicker, but you can also mash the banana thoroughly with a fork and mix it with the remaining ingredients by hand. The mixture should be evenly combined and hold together when rolled into balls.
Extra Help from the Kitchen
Wet Your Hands Before Shaping – Lightly dampen your hands with water if the mixture feels sticky. This makes it easier to roll smooth balls without the mixture sticking to your fingers.
Measure the Banana After Peeling – Weigh the banana after removing the peel to keep the mixture consistency accurate. Larger bananas contain more moisture, which can make the mixture softer and harder to shape.
Scrape Down the Sides of the Mixer – Stop the mixer once or twice and scrape down the sides if needed. This helps distribute the banana, honey, and flour evenly through the coconut.
Check the Mixture Before Rolling – Roll a small amount between your palms before shaping the full batch. The mixture should hold together easily without crumbling or sticking excessively.
Watch the Colour Closely – Remove the cookies when the outside turns lightly golden. Coconut can brown quickly during the final few minutes of baking.
Variations and Twists
Oatmeal Banana Coconut Cookies – Mix a small amount of rolled oats into the mixture after blending. Oats absorb some of the banana moisture, which gives the cookies a slightly firmer texture. If the mixture feels crumbly, mix in 1 tsp water or milk until it holds together.
Banana Peanut Butter Coconut Cookies – Blend a spoonful of smooth peanut butter with the banana, honey, and flour. Smooth almond butter or seed butter can also be used. These spreads create a denser mixture, which may require 2–3 extra minutes in the oven to bake through.
Banana Chocolate Chip Coconut Cookies – Stir dark or semi-sweet chocolate chips into the mixture after blending and before shaping. Keep the chips small, as larger pieces can make the mixture more difficult to roll.
Warm with Cinnamon – Mix a small pinch of ground cinnamon with the flour before blending. Cinnamon pairs well with ripe bananas and gives the cookies a gentle spiced flavour.
Fold in Chopped Almonds – Stir finely chopped almonds into the mixture after blending and before shaping. Dry mix-ins can make the mixture harder to roll. If the mixture feels crumbly, mix in 1 tsp water or milk until it holds together.
Storage and Shelf Life
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, transfer them to a freezer-safe container and freeze for up to 3 months.
Thaw at room temperature for 1–2 hours, or until fully defrosted. These cookies are best enjoyed at room temperature, but they can be warmed briefly in the microwave or oven before serving if desired.
Creative Ways to Use Ripe Bananas
- Papaya Banana Bread
- Frozen Banana Pops
- Banana Nut Greek Yogurt Bowl
- Chocolate Chip Banana and Pumpkin Bread
- Peanut Butter Nutella Banana Bites
Banana Coconut Cookies Recipe
Equipment
Ingredients
- 150 g – 5 oz shredded coconut
- 150 g – 5 oz banana
- 2 tbsp honey
- 8 tbsp all-purpose flour
Instructions
- Place the shredded coconut in a mixer and blend until finely ground.
- Add the banana, honey, and flour to the mixer. Blend until combined.
- Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170°C – 340°F for 20–25 minutes, or until lightly golden brown on the outside.
- Allow the cookies to cool completely, then store in an airtight container.
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