Banana Coconut Chip Cookies
3 Ripe Bananas
1 7oz pkg Sweet Coconut Flakes
1 8oz bag Chips (Your choice, Chocolate, Butterscotch, Dark Chocolate Semi Sweet, I used Hersheys Cream Cheese Flavored Chips)
1/2 tap Clear Vanilla
Heat Oven to 350*
Mash bananas, then add Vanilla, mix well. Add Coconut and Chips mix well.
Line sheet pans with parchment paper and spray lightly with cooking spray.
Drop by teaspoon full onto pans. Bake pans separately for 15 minutes or until golden brown around the edges.
When cookies are done, DO NOT REMOVE FROM COOKIE SHEET UNTIL COMPLETELY COOLED. (They will fall apart if you remove them before they are cooled completely)
Yeild: 24 cookies
If you enjoy experimenting in the kitchen, these Banana Coconut Chip Cookies are a fantastic treat to try. The combination of ripe bananas and sweet coconut flakes gives them a moist and chewy texture, while the chips add bursts of flavor you can customize based on your preferences — whether chocolate, butterscotch, or cream cheese flavored like Hershey's. When baking, using parchment paper and lightly spraying the pan helps prevent sticking, ensuring the cookies keep their shape. A key tip is to allow the cookies to cool completely on the sheet before removing them; doing this prevents them from breaking apart due to their delicate texture. I often like to tweak this recipe by adding a handful of chopped nuts or a sprinkle of cinnamon for extra warmth. Another great idea is to try using dark chocolate chips to balance the sweetness of the bananas and coconut. These cookies are great not only as a snack but also as a wholesome breakfast option given the natural sweetness and nutrients from bananas. Overall, this easy-to-follow recipe guarantees a delicious homemade treat for anyone looking to enjoy a simple yet flavorful cookie option.
