If you are looking for a quick, wholesome treat to satisfy your sweet tooth, you have found it. These coconut cookies can be ready in just 30 minutes. If you really love coconut like I do then this recipe is perfect for you. Whether you need a quick afternoon snack or a guilt-free dessert, this coconut cookie recipe delivers amazing texture with minimal effort.
This recipe needs only three basic ingredients ripe banana (if available), desiccated coconut and peanut butter. You can easily substitute peanut butter with pistachio butter or almond butter. The rest of the ingredients are totally optional and depend on your personal choice.
Why You’ll Love This Coconut Cookie Recipe
Readers love recipes that fit their lifestyle, and this one checks all the boxes.
✔ Diet-Friendly: These cookies are also diabetic-friendly so there’s no need to worry everyone can enjoy them. Because they rely on natural sweetness, they are perfect for mindful eating.
✔ Perfectly Balanced Flavor: The sweetness is very mild, i also added a little dark chocolate coating on the sides to balance the flavour between mild and slightly sweet but if you don’t want the dark chocolate coating, you can simply skip it.
You might be wondering how a coconut cookie recipe holds together without any flour or eggs. The secret is in the ripe banana and the peanut butter! As the banana bakes, its natural sugars caramelize, while the peanut butter acts as a rich, flavorful binder. Combined with the desiccated coconut, it creates a dough that is perfectly chewy on the inside and slightly crisp on the outside.
Grab your mixing bowl lets make it…
Recipe
3 Ingredients Coconut Cookies
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Ingredients
- 1 Banana(Overriped)
- 1 Cup Desiccated Coconut
- 1/4 Cup Peanut Butter
- 1/2 Cup Dark Chocolate(Optional)
Instructions
- in a bowl mash banana make sure there should be no lumps.
- Now add coconut and peanut butter and combine everything really well.
- Give them your favourite shape no need to stick to boring round ones 😄 Get creative and have fun with it.
- Shape them directly on a baking tray lined with parchment paper.
- Bake in a preheated oven at 350°F for 20–22 minutes.
- let them cool down then dip into dark chocolate and keep them in the refrigerator for 30 minutes.
- Yeh!! it Done Enjoy😋
- For a visual reference you can watch our video linked below recipe.
Video
NUTRITION INFO
We Want to Hear From You! Write in the comments whether you liked the recipe or not. If you try it let me know how they turned out or feel free to share picture of your cookies I’d love to see them.
If your oven is already preheated, why stop here? Explore my other baking recipes!
And if you loved these coconut cookies, you have to check out my 2-Ingredient Almond Cookie Recipe video! I know you’ll love it just as much.
Happy Baking..
Frequently Asked Questions
Can I use fresh coconut instead of desiccated?
For this specific coconut cookie recipe, desiccated (dried) coconut works best because it absorbs the moisture from the banana and peanut butter. Fresh coconut holds too much water and might make your cookies soggy.
What if my bananas aren’t ripe enough?
You want them spotty and brown! If you are in a rush, you can bake your unpeeled bananas at 300°F for 15 minutes until the skins turn black. Let them cool before mashing.
Are these cookies vegan?
Yes! As long as you ensure your dark chocolate (if using the optional dip) is dairy-free, these cookies are naturally vegan, gluten-free, and dairy-free.
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