Banana and coconut cookies: the recipe for quick and easy sweets without added sugar
ingredients
Dark chocolate (melted)
Yo banana and coconut cookies they are gods candies light and exquisite made with only two ingredients: bananas and grated coconut. Simply reduce the ripe fruit to a puree, add the coconut flakes, and mix until smooth; at this point, form many balls with your hands, place them on a baking tray and then bake them at 180°C for about 15 minutes.
Once ready, so that they are even richer, we dip them in half in the dark chocolate melted, but you can skip this step. They are, therefore, healthy and delicious cookies to prepare in a very short time: ideally a breakfast It’s in sandwichAccompanied by a yogurt, a fresh fruit smoothie, a cup of tea or an espresso coffee, you can enjoy them whenever you want a sweet hug, but without guilt.
If you wish, you can enrich the mixture with Chocolate chipsraisins, nut kernels, or rolled oats, and if you prefer crispier, more golden cookies, you can roll them out to a smaller thickness.
In this recipe it is important to use the grated coconut, not to be confused with coconut flour which would give the sweets a totally different consistency. You can also add bitter cocoa powder, for a chocolate variant, and add a little honey or a little agave syrup if you want a more pronounced sweetness.
Discover how to prepare banana and coconut cakes following the step-by-step procedure and tips. Also try the Banana Oatmeal Cookies and Coconut Oatmeal Cookies.
How to make Banana Coconut Cookies
Step 1
Step 1
Cut two bananas into slices. 1.
Cut two bananas into slices. 1.
Step 2
Step 2
Transfer the rounds to a bowl. 2.
Transfer the rounds to a bowl. 2.
Step 3
Step 3
Mash with a fork until you get a puree 3.
Mash with a fork until you get a puree 3.
Stage 4
Stage 4
Add the grated coconut 4.
Add the grated coconut 4.
step 5
step 5
Stir with a fork to blend the mixture. 5.
Stir with a fork to blend the mixture. 5.
step 6
step 6
Take the mixture little by little and form balls with your hands. 6.
Take the mixture little by little and form balls with your hands. 6.
step 7
step 7
Place the balls on a parchment paper lined baking sheet. 7.
Place the balls on a parchment paper lined baking sheet. 7.
step 8
step 8
Bake in a preheated oven at 180°C in static mode for 15 minutes 8.
Bake in a preheated oven at 180°C in static mode for 15 minutes 8.
step 9
step 9
Once cooked, remove the cookies from the oven and let them cool. Dip them halfway into the melted dark chocolate and place them back on the baking sheet to dry. 9.
Once cooked, remove the cookies from the oven and let them cool. Dip them halfway into the melted dark chocolate and place them back on the baking sheet to dry. 9.
step 10
step 10
Transfer to a serving plate and serve. 10.
Transfer to a serving plate and serve. 10.
storage
The banana and coconut cookies can be kept in the refrigerator, in a special airtight container, for a maximum 3-4 days.
