Banana Coconut Cookies
Published Jan 23, 2026
These Banana Coconut Cookies use just bananas, shredded coconut, and chocolate chips for soft, chewy cookies with no flour, no oil, no eggs.
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2-Ingredient banana Coconut Cookies
I make these banana coconut cookies when I want something sweet but simple, especially if I have a couple of bananas that are a day past their prime. There’s no flour, no eggs, and no mixer involved, which makes them feel very doable even on busy days.
They’re soft, lightly chewy, and naturally sweet from the bananas, with just enough coconut to give them texture. This recipe went totally viral on my Instagram and everyone’s loving that it’s only 2 ingredients, plus the optional chocolate drizzle.
Happy Cooking!
– Yumna
Banana Coconut Cookies Ingredients
- Bananas: Make sure they’re very ripe, with lots of brown spots. Riper bananas mash more easily and help hold the cookies together while adding natural sweetness.
- Unsweetened shredded coconut: This gives the cookies their structure and texture. I recommend unsweetened so the cookies don’t end up overly sweet.
- Chocolate chips: These are melted and drizzled on top. You can use semi-sweet or dark chocolate depending on how sweet you like your cookies.
How to Make Banana Coconut Cookies
Banana Coconut Cookies
Ingredients
- 2 ripe bananas
- 2 cups unsweetened shredded coconut
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Add the shredded coconut and use a fork to mix with the bananas until well combined.
- Using a medium 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. Press down to flatten the cookies on the baking sheet. Makes 12-13 cookies.
- 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 refrigerate for 30 minutes.
Notes
- My Top Tip: Mix until it sticks together. The mixture should feel moist and slightly sticky. If it looks too dry, mash the bananas a bit more to release extra moisture.
- Storage: Store banana coconut cookies in an airtight container in the refrigerator for up to 5 days. Because they’re soft and banana-based, they hold their shape and texture best when chilled.
- Freezing: You can also freeze them for up to 2 months and thaw in the fridge before serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use ripe bananas. The riper the bananas, the better the cookies will hold together and the sweeter they’ll taste.
- Mix until it sticks together. The mixture should feel moist and slightly sticky. If it looks too dry, mash the bananas a bit more to release extra moisture.
- Make sure to flatten the cookies. This will make sure they hold better together. They won’t spread much in the oven.
- Watch the coconut, not the clock. The cookies are done when the coconut turns lightly golden around the edges. Overbaking can dry them out.
FAQs
This usually means the bananas weren’t ripe enough or the mixture wasn’t mixed thoroughly. Make sure the coconut is fully coated with mashed banana before scooping.
They stay soft, especially at room temperature. Chilling them helps them firm up slightly and sets the chocolate on top.
