• 2 ripe bananas
  • 1 ½ cups unsweetened coconut shreds, finely shredded
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350 degrees.  Place parchment paper on cookie sheet and set aside.
  • Remove skins and place bananas in blender or mini chopper and blend until smooth.  Place in a bowl and  add coconut shreds and cinnamon and mix until well combined.
  • Fill an ice cream scooper with batter and place onto cookie sheet and evenly flatten to form into cookies.  
  • Bake for 25 minutes or until golden brown.

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