I’m a coconut lover, plain and simple. Real, fake, sweet, savory, it doesn’t matter, bring it on! Born in the heat of Florida, tropical flavors are hard for me to resist. When I came across the chocolate banana pecan cookies in Ottolenghi’s latest volume, Sweet, I knew the perfect tweak to make them my own. Chocolate banana coconut cookies! Don’t get me wrong, this Southern girl loves pecans, but melty chocolate and chewy coconut punctuated by sweet banana sounds like a tropical dream. I can’t wait to try these again with flavored chocolate like lime and ginger, for that extra umph.
These chocolate banana coconut cookies come together easily. However, plan in advance so the soft dough has time to firm. There’s also some sticky finger moments when rolling the dough in the toppings. The batch doesn’t yield a ton of cookies, which is nice, but can be easily doubled to use the whole banana. You can also freeze the dough after the first round of topping. (Freezer cookies are definitely a thing in my life, and I’m grateful for warm and gooey cookies on demand.) Feel free to add orange, lime or ginger for even more tropical flavor. You can substitute the butter for room temperature coconut oil for a dairy free version. Enjoy this little bite of chocolatey tropical bliss!
Chocolate Banana Coconut Cookies
- 8 Tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 1 egg size large
- ½ medium banana mashed
- ½ teaspoon baking powder
- ¼ cup cocoa
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup all purpose flour
- ¾ cup semi sweet chocolate chunks
- For topping
- 1 cup coconut flakes
- ½ cup powdered sugar
- Cream together the butter and sugar until lighter in color and fluffy in texture.
- Add the egg and mix. You will need to scrape the bottom and sides of the bowl and mix another 30 seconds to 1 minute until combined and fluffy looking.
- Add the cocoa, cinnamon, salt and baking powder and mix, again scraping the bowl and beating a bit longer.
- Banana time! Mix together until only small chunks are left so the banana flavor is evenly dispersed.
- Add the flour and mix until just combined. Using your spatula, fold in the chopped chocolate.
- Fold the dough into a cohesive ball, cover in plastic wrap, and refrigerate for at least two hours to firm up.
- An hour and a half before you’re ready to bake, scoop the dough into 18-20 evenly sized balls (approximately 1 inch in size.) The easiest way to do this is a small ice cream scoop.
- Roll each ball in coconut, completely coating each side. I ran a knife through the coconut so I could pack more on, but that’s just because I’m coconut obsessed (see above.) Place the cookies on a lined baking sheet and refrigerate for one hour (this is the point to freeze the dough if desired.)
- Preheat the oven to 375F/190C. Line another baking sheet, and place the powdered sugar in a bowl. Press the powdered sugar into each cookie, coating each side.
- Space the cookies evenly on the trays, at least an inch and a half apart. Bake one tray at a time for 9 minutes on the center rack. Cool at least 10 minutes before moving. They should be soft and gooey, but firm up once cool. Store in an airtight container for 3-4 days, if they last that long.