Banana Coconut Cookies. 2 Ingredient Recipe
Banana Coconut Cookies. 2 Ingredient Recipe is a easy American recipe that serves 12. 120 calories per serving. Recipe by Amallia Eka on YouTube.
Prep: 15 min | Cook: 22 min | Total: 47 min
Cost: $3.50 total, $0.29 per serving
Ingredients
- 200 g Shredded Coconut (unsweetened, preferably desiccated)
- 3 pieces Ripe Bananas (about 200 g peeled, very ripe for maximum sweetness)
Instructions
Preheat Oven
Set the oven to 180 °C (350 °F) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 180°C
Blend Bananas
Peel the bananas and place them in the blender. Blend on high until completely smooth, about 30 seconds.
Time: PT5M
Combine Coconut and Banana Puree
Transfer the banana puree to a mixing bowl, add the shredded coconut, and stir until the mixture is evenly combined.
Time: PT5M
Shape Cookies
Line the baking sheet with parchment paper. Scoop about 2 tablespoons of the mixture, roll into a ball, then flatten slightly to form a cookie shape. Place each cookie about 2 inches apart.
Time: PT5M
Bake
Bake the cookies for 20–25 minutes, until the edges turn golden brown.
Time: PT22M
Temperature: 180°C
Cool
Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 0.7 g
- Carbohydrates
- 10 g
- Fat
- 11 g
- Fiber
- 1.5 g
Dietary info: Gluten‑Free, Vegan, Dairy‑Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Shredded Coconut: Almond flour, Rolled oats (processed into fine crumbs)
- Instead of Ripe Bananas: Applesauce (1/2 cup), Mashed sweet potato (1/2 cup)
Equipment Needed
- Blender
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cooling Rack
Critical Steps — Do Not Skip
- Blending bananas until completely smooth
- Ensuring the coconut‑banana mixture is evenly combined
- Baking for the correct time without over‑browning
Chef Tips from the Video
- For a deeper coconut flavor, toast the shredded coconut in a dry pan for 3‑4 minutes before mixing.
- Add a pinch of sea salt to balance the natural sweetness.
- Use a cookie scoop for uniform size and even baking.
Troubleshooting
Cookies are too dry and crumbly.
Add an extra tablespoon of mashed banana or a splash of milk (dairy or plant‑based) to the mixture.
Cookies spread too much and become thin.
Chill the dough for 10‑15 minutes before shaping, or reduce the amount of coconut slightly.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Can be kept at room temperature in a sealed jar for up to 3 days.
Make-Ahead Tips
- Bake the cookies a day ahead and store in an airtight container for best texture.
- Freeze baked cookies; reheat briefly in a 150 °C oven for a warm treat.
Frequently Asked Questions
What is the cultural significance and history of banana coconut cookies in American dessert cuisine?
Banana coconut cookies are a modern, health‑focused twist on classic American cookie recipes, reflecting the recent trend toward grain‑free, vegan desserts that rely on natural sweetness from fruit and healthy fats from coconut.
What are traditional regional variations of banana coconut cookies in the United States?
While the basic banana‑coconut combination is fairly new, some Southern kitchens add pecans or a drizzle of honey, and West Coast vegan bakers often incorporate chia seeds or almond flour for extra texture.
How are banana coconut cookies traditionally served in American households?
They are usually served as a snack with coffee or tea, or as a light dessert after dinner. Some families pair them with a glass of cold almond milk or a scoop of dairy‑free vanilla ice cream.
What occasions or celebrations are banana coconut cookies associated with in American culture?
Because they are gluten‑free and vegan, these cookies are popular at potlucks, brunches, and holiday gatherings where guests may have dietary restrictions. They also appear in back‑to‑school snack packs.
What authentic traditional ingredients are used in banana coconut cookies versus acceptable substitutes?
The authentic recipe uses ripe bananas and unsweetened shredded coconut. Acceptable substitutes include applesauce for bananas and almond flour or toasted rolled oats for coconut, though the texture and flavor will change slightly.
What other American desserts pair well with banana coconut cookies?
They pair nicely with dairy‑free chocolate mousse, fresh fruit salads, or a simple drizzle of maple‑cinnamon glaze. A scoop of vegan vanilla ice cream makes a delightful contrast.
What are the most common mistakes to avoid when making banana coconut cookies?
Common mistakes include using under‑ripe bananas (resulting in a bland cookie), over‑mixing which can make the dough too dense, and over‑baking which dries the cookies out. Follow the timing and keep an eye on the color of the edges.
Why does this banana coconut cookie recipe use a 180 °C oven instead of a lower temperature?
Baking at 180 °C ensures the coconut crisps up while the banana puree sets quickly, giving the cookies a chewy interior and a lightly golden exterior. A lower temperature would dry the cookies out before the coconut browns.
Can I make banana coconut cookies ahead of time and how should I store them?
Yes, you can bake the cookies a day ahead. Store them in an airtight container at room temperature for up to three days, or refrigerate for up to five days. For longer storage, freeze them and reheat briefly before serving.
What does the YouTube channel Amallia Eka specialize in?
The YouTube channel Amallia Eka focuses on simple, wholesome home‑cooking recipes that often use minimal ingredients and emphasize healthy, plant‑based or allergy‑friendly options.
How does the YouTube channel Amallia Eka's approach to vegan baking differ from other vegan cooking channels?
Amallia Eka emphasizes ultra‑simple ingredient lists—often just two or three items—while still delivering satisfying textures. The channel avoids heavy reliance on specialty flours, instead using whole‑food bases like fruit and nuts, which sets it apart from channels that use extensive vegan pantry staples.
Last updated: September 6, 2026
