Fudgy chocolate banana cookies topped with coconut
Keyword: banana, chocolate, coconut, cookies
8Tablespoonsunsalted butterroom temperature
1cupall purpose flour
¾cupsemi sweet chocolate chunks
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.
To bake the frozen dough, set the cookies out on a lined baking tray to thaw for 15 minutes while the oven preheats. Continue with the rest of the recipe and enjoy your secret stash of freezer cookies.Replace the all purpose flour with your favorite gluten free blend