Chocolate-Dipped Banana Coconut Cookies, some delicious flourless sweet treats that are naturally-sweetened with ripe bananas and a touch of honey, and finished with rich dark chocolate for an irresistible dessert that everybody loves. Whether you are looking for a better-for-you afternoon snack, an easy lunchbox treat or a wholesome way to use up overripe bananas, these cookies are all you need!
You must be able to tell by now that I love banana-sweetened sweet treats. Yes, bananas do have a good amount of naturally-occurring sugar, but compared to a lot of recipes loaded with refined sugar and other dodgy ingredients, they are way better and as tasty.
Whether you love the idea of a less-naughty treat, or like to use up bananas that are past their best, these coconut cookies are an excellent choice. Along with my honey abnana bread, banana muffins, cherry cheesecake banana brownies or banana brownies, these cookies don't require refined sugar added and are moist, flavourful and full of goodness.
While these banana coconut cookies make a perfect snack or healthier dessert, they can also be enjoyed as a nutritious breakfast on the go. I have other breakfast / brunch banana-sweetened recipes that you'll love: banana choc chip pancakes, banana waffles or banana oat cookies.
Texture-wise, these cookies are similar to the French macaroons, which are sweetened with condensed milk, but are as easy to make with just 3 ingredients. Desiccated coconut is readily-available, so making these sweet treats should be an easy job.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the cookies
- bananas - we need really ripe bananas that have black spots on their skin and are sweet and soft, these are really easy to mash and add the best sweetness and flavour
- desiccated coconut - I haven't tested this recipe with coconut flour, which has a different absorption level and can't usually be swapped with
- honey - use the best quality you can, it will make a massive difference to the taste
For the chocolate glaze
- chocolate - I used 70% dark chocolate, but you can use whatever you have / like, milk chocolate is also ok, although that will have a higher sugar content
- coconut oil - adds a lovely shine to the glaze and gives a lovely delicate hint of coconut
Step-by-step photos and instructions
- peel and mash the bananas and add them to a bowl together with the desiccated coconut and honey
- mix well to get a thick paste
- shape out balls the size of a golf ball and flatten them with a fork
- arrange the cookies onto a baking tray and bake in the preheated oven at 180 degrees Celsius for 15 minutes
- meanwhile, make the chocolate drizzle
- break the chocolate bar into chunks, and add them to a chocolate melting pot together with the coconut oil - alternatively add them to a bowl set over a pan of simmering water
- melt the chocolate until smooth
- once the cookies are ready, allow them to cool down completely, then coat the base of each cookie in chocolate, and refrigerate it until set
- then drizzle melted chocolate over the top of each cookie, and refrigerate again until set
Expert tips
Let the mixture rest before shaping it into cookies, this will allow the desiccated coconut time to soak up the moisture coming from the mashed bananas and get the best texture.
Chilling the cookies after coating with chocolate helps the chocolate set quicker and gives a lovely crisp finish.
Make sure the cookies are cooled down completely before the chocolate coat, if they are still warm, the chocolate will spread too much and make a mess.
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Chocolate-Dipped Banana Coconut Cookies
Ingredients
- 4 small ripe bananas (250 g mashed bananas, 8 oz)
- 175 g desiccated coconut (2 cups or 6 oz)
- 2 tablespoon honey
- 100 g dark chocolate (3 oz)
- 1 teaspoon coconut oil
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit),
- Peel and mash the bananas and add them to a bowl together with the desiccated coconut and honey.
- Mix well to get a thick paste.
- Let the mixture rest for 10 minutes so the coconut can absorb the moisture better, then either use 2 non-stick paper trays or use non-stick baking paper for the trays.
- Use your hands to shape out balls the size of a gold ball, then arrange them onto baking trays.
- Use a fork to flatten each mound out, then bake for 15 minutes.
- While the cookies are baking, break the chocolate bar into chunks, and add them to an electric melting pot together with the coconut oil; alternatively add them to a bowl set over a simmering pot of water.
- Once the cookies are ready, allow them to cool down completely.
- Coat the bottom of each cookie with melted chocolate, then refrigerate the cookies until the chocolate sets.
- Drizzle more chocolate over the top of each cookie, then refrigerate again until all the chocolate is set.
Video
Notes
- Let the mixture rest before shaping it into cookies, this will allow the desiccated coconut time to soak up the moisture coming from the mashed bananas and get the best texture.
- Chilling the cookies after coating with chocolate helps the chocolate set quicker and gives a lovely crisp finish.
- Make sure the cookies are cooled down completely before the chocolate coat, if they are still warm, the chocolate will spread too much and make a mess.
Nutrition
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