Coconut Banana Soft Cookies
A moist, chewy cookie with tropical flair, coated in shredded coconut and ideal paired with a smoothie.
Ingredients
coconut or almond extract
1/2 or 1/8 tsp
all-purpose flour
2 cup
baking powder
1 tsp
orange zest (optional)
1/8 tsp
salt
1/4 tsp
sugar
1 cup
unsalted butter (slightly softened)
3/4 cup
egg yolk
1
mashed ripe banana (about 1 small banana)
1/3 cup
sweetened shredded coconut (divided use)
2 1/2 cup
vanilla extract
1 1/2 tsp
Instructions
1
Prepare Dry Ingredients
In a medium bowl, thoroughly whisk together the flour, baking powder, and salt; set aside.
2
Cream the Butter
In a large bowl, beat the sugar and butter with an electric mixer on medium speed until well combined, about 2 minutes. Add the egg yolk, vanilla extract, coconut or almond extract, and orange zest (if using), and beat until evenly distributed.
3
Mix the Dough
Stir in half of the flour mixture, then add the banana and 1/2 cup of the coconut until well combined. Stir in the remaining flour mixture until evenly distributed. Cover the dough and refrigerate for at least 1 hour, preferably 2 hours, until firm.
4
Preheat and Shape
Preheat the oven to 325°F. Grease several baking sheets or spray with nonstick spray. Roll the dough into 1 1/4-inch balls using lightly greased hands. Spread the remaining 2 cups of coconut in a shallow bowl. Roll the balls in the coconut until coated with a thick layer. Place on the baking sheets, spaced about 2 1/2 inches apart.
5
Bake
Bake one sheet at a time on the upper rack of the oven for 17 to 22 minutes, until lightly browned all over and the centers feel firm when pressed. Rotate the baking sheets front to back halfway through baking to ensure even browning.
6
Cool
Transfer the baking sheets to wire racks and let the cookies firm up slightly, 3 to 4 minutes. Use a spatula to transfer the cookies to the wire racks. Let cool completely.
