Coconut Banana Cookies

Ingredients and Weight:

• All-purpose flour: 1 and 1/2 cups (180g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1g)
• Unsalted butter, softened: 1 cup (227g)
• Granulated sugar: 1 cup (200g)
• Brown sugar: 1/2 cup (100g)
• Vanilla extract: 1 teaspoon (5ml)
• Eggs: 2 large
• Mashed ripe bananas: 1 and 1/2 cups (300g)
• Flaked coconut: 1 cup (100g)

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
5. Add the mashed bananas and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Stir in the coconut flakes.
8. Using a spoon or a small cookie scoop, drop the dough onto a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 225 per cookie
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 105mg
• Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugar: 15g
• Protein: 3g

Dish Characteristics:

• Soft and chewy with a hint of coconut
• Sweet and satisfying with a touch of banana flavor
• Golden brown exterior with a moist interior
• Perfect for breakfast, dessert, or a snack

User Comments:

• "These cookies were amazing! The perfect balance of sweet and savory."
• "My kids loved these cookies and asked for them again and again."
• "I made these cookies for a party and they were a hit! Everyone raved about them."
• "I substituted chocolate chips for the coconut and they were still delicious."
• "These cookies are so easy to make and are a great way to use up ripe bananas."

Special Precautions and Tips:

• Do not overmix the dough, as this can result in tough cookies.
• If you don't have flaked coconut, you can use shredded coconut instead.
• You can add chopped nuts or raisins to the dough for extra flavor and texture.
• Store the cookies in an airtight container at room temperature for up to 3 days.