Chocolate-Dipped Banana Coconut Cookies

A white plate with chocolate-dipped cookies and a blue tea towel around it.

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Chocolate-Dipped Banana Coconut Cookies

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!

Prep Time20

Cook Time15

Cooling Time45

Total Time1 20

Course: Dessert

Cuisine: International

Diet: Gluten Free

Servings: cookies

Calories: 234kcal

Author: Daniela Apostol

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

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.

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