These two-ingredient cookies are a simple and delicious treat that combines the natural sweetness of ripe bananas with toasted coconut. Perfect for a quick snack or a healthier dessert, they’re easy to whip up with just two pantry staples! Plus, they’re gluten-free and dairy-free, making them suitable for various dietary preferences. Enjoy these cookies as is, or get creative by turning them into yummy ice cream sandwiches!
Health benefits
These cookies are a fantastic source of natural energy, thanks to the fiber in shredded coconut and the natural sugars in bananas. They also provide healthy fats and nutrients, making them a guilt-free snack option that satisfies your sweet tooth.
Ingredients
The only two ingredients you need for these cookies are shredded coconut and a ripe banana. The more ripe the banana the more concentrated its natural sugars are. This makes them especially perfect for baking. Simple, wholesome, and delicious!
How to make Two Ingredient Coconut Cookies
To make these easy cookies, start by preheating your oven to 180°C (350°F) and lining a baking tray with baking paper. Toast the shredded coconut in a pan over medium heat until it’s lightly browned. Then, blend the toasted coconut with the ripe banana until it forms a fine mixture. Shape it into discs and bake until golden, which usually takes about 25 minutes.
Serving suggestions and how to store
These cookies are best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for a month. If they become soft, simply pop them in the freezer to crisp up!
Vary this to suit your dietary needs
You can also add a pinch of cinnamon or a dash of vanilla extract for extra flavor. If you’re looking for added protein, consider mixing in a scoop of your favourite protein powder!
The lovely Stace, from A Healthy Mum has been so generous to share a fabulous recipe from her ebook ‘A Healthy Lunchbox.’ The simple things in life are often the best. Made with just two ingredients, these cookies are a perfect balance of good fats and natural sugars. Combined, the result is something very delicious.
Ingredients
- 75 g shredded coconut (¾ cup)
- 1 banana/s -must be ripe
Method
- Preheat your oven to 180°C/350℉ (fan forced) and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned.
- Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine.
- Shape the mixture into discs and space apart evenly on the baking tray. If the mixture is runny, spoon it onto the tray. Bake the cookies until golden (approximately 25 minutes).
Serving Suggestion
- These cookies are delicious served as is or for something extra special, use them to make healthy ice cream sandwiches. If they go soft, pop them in the freezer and they will crisp up nicely.
Store
- In the fridge for 3 days or freezer for 1 month
Variations
I'd love to hear how you like these simple snacks - post a comment below.
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Penelope Chapman says
Great recipe! We should call them biscuits! Sorry can’t stand the word “cookies” , it’s so American. I do wish we would stop copying them.
Georgia Harding says
Thanks Penelope – good point, taken. G x
Sass says
So funny! Such a minor non issue but I had exactly the same thought!! x
Georgia Harding says
I actually didn’t name these (a guest recipe). But I had this discussion re cookies vs biscuits, with a friend a while ago. She felt that biscuits were representative of something from a packet and cookies were home made. It’s like the broth vs stock argument (I think stock is now called broth since ‘stock cubes’ and packet ‘stock’ hit the supermarkets). Or maybe broth is just a trendy name? lol G x
Marion Martineer says
Hi Georgia, I can’t help myself, I just had to comment on this too. I agree with Penelope. Biscuits is Australian and Cookies is American. It has nothing to do with packages (except as a marketing strategy and chocolate chip cookies is great alliteration). On the stock and broth situation… same again Australian vs American. You are obviously young and Australia has been slowly become Americanised from all the TV shows that have been re-run over the years!
Fiona says
Haha, my Mum growls at me when I say cupcakes, she tells me they’re patty-cakes!
Claire says
These were so simple to make and delicious. My boys love them. Thank you! Xx
Georgia Harding says
That’s awesome Claire G x
tania says
They are easy and delicious, but save yourself some time and make a double batch!
Georgia Harding says
Glad you enjoyed them Tania – great tip, I always make double of my faves too G x
Rachel says
Simple and works exactly the same from frozen banana (I didn’t thaw first, just blended with the toasted coconut in my thermomix). The real test will be with the kids in the morning!
Georgia Harding says
Great to know Rach – hope they like them G x
Georgia Harding says
Ha ha – thats one I haven’t heard before x
Tina says
Hi,
Tried, have to be honest, not to our taste. Interesting concept, though, may be healthy alternative for toddlers or preschoolers. Teen boys not interested, sorry. Will keep an eye out for a different recipe.
Georgia Harding says
Thanks Tina, there’s lots more to choose from. My teens love the Fruit Crumble Muesli Bars and Choc Chip Cookies too https://wellnourished.com.au/the-easiest-most-nourishing-chic-chip-cookie-ever/ G x
Lou says
Healthy, tasty & kid-approved. Thanks 🙂
Georgia Harding says
Fabulous, thanks for your feedback and the 5?s Lou, G x