These coconut cookies are, maybe, a little too easy to whip up! We’ve been having them pretty much every night this week! :/
Made with unsweetened coconut, these are Paleo, AIP, gluten-free, grain-free, dairy-free, and sugar-free.
They taste great to someone who’s used to eating a low- or no-sugar diet. If you’re cooking for people who are accustomed to sugar in their diet, you might want to swap out sweetened coconut for some or all of the unsweetened stuff. If it’s someone you’re trying to wean off sugar, you can then, in following batches, slowly back off the sugared coconut till it’s all unsweetened!
For the best, sweetest flavor, the banana needs to be super, super ripe! The banana shown in the picture below was really not quite ripe enough.
Also, I usually use bulk coconut from the bulk bins at Whole Foods for this recipe; it’s cheaper than the pre-packaged stuff, and since you’re breaking it down very fine, the uneven nature of the bulk coconut works fine here.
This batch makes 8 cookies. You can easily halve or double it.
3-Ingredient Coconut Cookies Recipe
Printer-friendly docx: 3-ingredient coconut cookies recipe
1 VERY ripe banana (the peeling should be almost completely dark; more than the one shown above)
2/3 cup finely shredded unsweetened dried coconut (measured after shredding)
1/4 teasp. (or just a small splash) vanilla extract
optional: add chocolate chips and/or nuts, if those fit in with your diet
Preheat oven to 350 F.
If your coconut isn’t already finely shredded, break it down in a blender or food processor. It should be about the fineness of instant oatmeal (the stuff that comes in individual packets and cooks in 1 minute).
In a small bowl, mash the banana a little, add the vanilla, and continue to mash until thoroughly mashed. Then stir in the coconut till all is combined.
It should look like coarsely mashed potatoes. It may be a little wet, or fairly dry, depending on the banana.
Using about 2 Tablespoons per cookie, scoop or roll them into balls and place on a parchment-line cookie sheet. Then, using a fork, gently mash them down crossways, like you would for traditional peanut butter cookies.
Place the cookie sheet in the middle rack of the oven, and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges (left image), and if you gently flip one over, they should look like this on the bottom (right image):
Then put them back in the oven (not flipped over; still in original position), and change the oven setting from bake to broil.
Continue baking and watching carefully for another one to four minutes. If, after two minutes, they’re not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly. You’re just looking for them to brown in places, like this:
There may be a few small too-done places, but those are easy to pick off.
Let cool just long enough to comfortably handle — and eat!
They can be kept in an airtight baggie or container, either at room temp or in the fridge. But unless I make a double batch, they never last that long in our house!
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