As the weather gets warmer, I’ve noticed one thing happening faster than anything else in the kitchen—bananas ripening at lightning speed! Instead of letting them go to waste or defaulting to the usual banana bread, I came across a super simple idea from Yumna (@feelgoodfoodie) and decided to put my own spin on it: banana and coconut cookies. Just two ingredients, no fuss, and surprisingly delicious.
Sunshine in Galway
The sun has been shining here in Galway lately, and it’s been one of those lovely stretches where we’re outside every chance we get. The patio set has been scrubbed down, and we’re making the most of every bit of good weather—whether that’s heading down to the Salthill Prom for a walk or just sitting in the garden with a picnic.
There’s something about warmer days that makes everything feel slower and simpler, and these cookies are quick and easy to throw together, so you’re not stuck in the kitchen!
Why you’ll love these Banana & Coconut Cookies
These little banana and coconut cookies are:
- Free from wheat, dairy, eggs, and refined sugar
- Made with just 2 simple ingredients
- Quick to mix and bake
- Naturally sweet and satisfying
- Perfect for using up overripe bananas
They’re also a great snack to have on hand for kids—and honestly, they disappeared fast in our house!
Freezer favourites
When the kids have been running around all evening and need something cool and refreshing, I always reach for one thing from the freezer—my fruity ice pops. They’re another simple staple I love making ahead of time, especially during warmer months. It’s all about easy recipes at this time of year: simple recipes, outdoor time, and making the most of the sunshine while it lasts.
If you try them, make sure to tag @littleloucooks, I love seeing all your delicious bakes!
NB: Not suitable for anyone with a coconut allergy
Banana and coconut cookies
Equipment
Ingredients
- 2 ripe bananas the riper the better
- 2 cups dedicated coconut – 160g
- Optional extras
- 2 tbsp milled seeds
- 100 g chocolate chips
Instructions
- Preheat the oven to 180ºc and line a baking sheet with parchment paper.
- To a blender add the bananas, coconut and seed mix if using. Blend until combined. (Or mix in a bowl by hand)
- Scoop or spoon the cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. I used a round cookie cutter to shape each cookie.
- Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
- Bake for 12-15 minutes or until the cookies look set and the coconut is golden. Drizzle with melted chocolate and chill in the fridge for 30 minutes.
- Storage: Keep in an air tight container for 3 days.
