Ohthatstasty.com

3-ingredient coconut cookies1 VERY ripe banana (the peeling should be almost completely dark)2/3 cup finely shredded unsweetened coconut (measured after shredding)1/4 teasp. (or just a small splash) vanilla extractoptional: add chocolate chips and/or nuts, if those fit in with your dietPreheat oven to 350 F.If your coconut isn't already finely shredded, break it down in a blender or food processor. It should be about the fineness of instant oatmeal (the stuff that comes in individual packets and cooks in 1 minute).In a small bowl, mash the banana a little, add the vanilla, and continue to mash until thoroughly mashed. Then stir in the coconut till all is combined. It should look like coarsely mashed potatoes. It may be a little wet, or fairly dry, depending on the banana.Using about 2 Tablespoons per cookie, scoop or roll them into balls and place on a parchment-line cookie sheet. Then, using a fork, gently mash them down crossways, like you would for traditional peanut butter cookies.Place the cookie sheet in the middle rack of the oven, and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges, and if you gently flip one over, they should look nicely browned in spots on the bottom.Then put them back in the oven (not flipped over; still in original position), and change the oven setting from bake to broil.Continue baking and watching carefully for another one to four minutes. If, after two minutes, they're not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly. You're just looking for them to brown in spotsThere may be a few small too-done places, but those are easy to pick off.Let cool just long enough to comfortably handle -- and eat!They can be kept in an airtight baggie or container, either at room temp or in the fridge. But unless I make a double batch, they never last that long in our house! ................
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