These two-ingredient cookies are a wonderful example of how simple, whole ingredients can create a satisfying treat. By relying on the natural sugars and moisture of ripe bananas, you achieve a soft, chewy texture that pairs perfectly with the toasted, nutty profile of shredded coconut.
The Benefits of This Combination
- Natural Energy: The potassium and natural sugars in bananas provide a steady energy lift, making these an excellent choice for a pre-workout snack or a mid-afternoon pick-me-up.
- Dietary Fiber: Both coconut and bananas are rich in fiber, which aids in digestion and helps maintain a feeling of fullness.
- Mineral Rich: This duo provides essential minerals like magnesium and manganese, supporting bone health and metabolic function.
- Clean Label: Because this recipe avoids refined flours, processed sugars, and dairy, it is naturally gluten-free and vegan-friendly.
Banana Coconut Clouds
These cookies are best when the bananas are very ripe—look for plenty of brown spots on the skin for the best flavor and binding capability.
Ingredients
- 2 large, ripe bananas
- 1 ½ cups unsweetened shredded coconut
- Optional: A pinch of sea salt or cinnamon to enhance the sweetness.
Instructions
- Preheat your oven to 180°C and line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas with a fork until they reach a smooth, liquid consistency with very few lumps.
- Fold in the shredded coconut until the mixture is fully combined and the coconut is thoroughly moistened.
- Scoop rounded tablespoons of the dough onto the baking sheet. Since these cookies don’t spread much, you can gently press them down into your desired thickness.
- Bake for 12 to 15 minutes, or until the edges and tops are a light golden brown.
- Allow them to cool on the pan for at least 5 minutes to firm up before moving them.
