Since I became a parent, I’m all about keeping things simple—between chasing a toddler out of the laundry pile and realizing my dessert stash vanished in two seconds flat, easy is my lifeline. So one day, with a ripe banana giving me the side-eye, I grabbed some coconut, mixed ‘em up, and bam—these Banana Coconut Cookies happened.
They’re naturally sweet, chewy, and so crazy simple—no sugar, no flour, just pure goodness. Now they’re my go-to snack savior when chaos reigns. If you need a healthy treat that’s minimal effort, these are screaming your name. Let’s make ‘em!
Why You’ll Love These 2-Ingredient Cookies
- Sweet
- Chewy
- Simple
- Healthy
2-Ingredient Banana Coconut Cookies Recipe
You probably already have the ingredients for this recipe sitting in your kitchen—no special trip to the store needed!
Ingredients
- 1 medium banana, mashed – Brings natural sweetness and binds it all together.
- 1/2 cup desiccated coconut – Adds a chewy, tropical texture and subtle nutty flavor.
Optional Toppings
- Melted cacao – Drizzles a rich, chocolatey finish over the cookies.
- Jam – Adds a fruity, sticky layer for extra sweetness.
Tools You’ll Need
- Baking sheet – Holds your cookies while they bake up golden.
- Mixing bowl – Mixes the two ingredients without a fuss.
- Fork or spoon – Mashes the banana and stirs the dough.
- Parchment paper – Keeps cookies from sticking to the sheet.
- Measuring cup – Gets that coconut amount just right.
Step-by-Step Instructions for 2-Ingredient Banana Coconut Cookies
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it heat up—takes about 10 minutes to get going. Line a baking sheet with parchment paper so nothing sticks.
Step 2: Mash the Banana
Peel your medium banana and toss it into a mixing bowl—mash it with a fork ‘til it’s smooth and no big chunks remain. Should look like a thick, creamy paste—ready for action.
Step 3: Mix in the Coconut
Add the 1/2 cup desiccated coconut right into the mashed banana—no fuss, just pour it in. Stir with the fork or a spoon ‘til it’s fully combined—should be a thick, sticky dough.
Step 4: Check the Dough
Take a quick peek at the mix—it should stick together when scooped but not drip like batter. If it’s too wet, sprinkle in a bit more coconut—too dry, mash in a little extra banana if handy.
Step 5: Scoop the Dough
Grab about 1-2 tbsp of the mix per cookie—use your spoon or hands to portion it out. Aim for 6-8 small cookies—they bake better when they’re not huge.
Step 6: Shape the Cookies
Roll each portion into a ball, then flatten to about 1/4-inch thick—shape ‘em into rounds, stars, whatever you like. Place ‘em on the parchment-lined sheet, an inch apart—they won’t spread much.
Step 7: Bake the Cookies
Slide the baking sheet into the oven on the middle rack—bake for 15 minutes ‘til the edges turn golden and the tops look set. Check at 12 minutes if your oven’s speedy—don’t overdo it.
Step 8: Cool and Top
Pull the sheet out with oven mitts—let the cookies cool on the tray for 5-10 minutes to firm up. Drizzle with melted cacao or spread a little jam on top if you’re using ‘em—then enjoy!
Storage and Serving
Store in an airtight container at room temp for up to 3 days, or in the fridge for a week—freeze for up to a month. Serve plain for a quick bite or fancied up with toppings—perfect anytime.
Tips for Success
- Use a ripe banana—sweeter and easier to mash.
- Flatten to 1/4-inch—too thick, and they stay soft inside.
- Mix just enough—overworking makes ‘em dense.
- Cool on the tray—moves ‘em hot, and they break.
Substitutes and Variations
- Add a tsp of almond butter for richness (not sugar-free then).
- Mix in a few dried berries for chew (small amount keeps it low-sugar).
Nutritional Breakdown
| Nutrient | Per Cookie (8 cookies total) |
|---|---|
| Calories | 60 kcal |
| Fat | 4g |
| Protein | 1g |
| Total Carbs | 6g |
| Fiber | 1g |
| Net Carbs | 5g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with herbal tea for a cozy moment.
- Pair with a dollop of yogurt for creaminess.
- Add fresh fruit on the side for a burst.
- Enjoy with a splash of coconut milk.
FAQs
Can I use fresh coconut?
Not really—desiccated binds better; fresh is too wet.
Freezer-friendly?
Yep, freeze after baking—thaw at room temp or warm ‘em up.
Too sticky?
Add a tbsp more coconut next time—keeps it firmer.
What Others Are Saying About the Recipe
- Sam: “Two ingredients and so good—made ‘em in 20 minutes flat!”
- Kara: “Chewy and sweet—jam on top made ‘em amazing!”
- Liz: “Healthy snack win. My kids love ‘em—gone fast!”
Conclusion
There you have it—my 2-ingredient cookies, the no-fuss treat that’s kept me snacking happy without the guilt. They’re sweet, chewy, and so simple you’ll wonder why you didn’t try ‘em sooner.
Hope they bring some easy joy to your kitchen—let me know if you give ‘em a go. Now mash that banana and get rolling—you’re in for a quick win!