Clean recipe · eatingbirdfood.com
Banana Samoas Cookies
These Banana Samoas Cookies are a 4-ingredient, naturally sweetened twist on the classic Girl Scout favorite. Made with mashed banana and shredded coconut, then dipped and drizzled in dark chocolate for a chewy, chocolatey treat.
Original recipe: eatingbirdfood.com
- Yield:
- 10 servings
- Prep:
- 10 min
- Cook:
- 20 min
- Total:
- 45 min
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Ingredients
- 1 cup finely shredded coconut
- 1 ripe banana (mashed)
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add the mashed bananas and coconut to a bowl and mix to combine until a dough forms.
- Using a cookie scoop, scoop the dough into a ball and place it on the prepared baking sheet. Then using your hands flatten the dough and shape it into a round cookie.
- Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Bake for 20 minutes until the coconut is lightly golden. Remove from oven and let cool.
- While cookies are cooling, melt the chocolate by adding the chocolate chips and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Once cookies are cool dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
- Transfer cookies to the freezer (or fridge) for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. Enjoy immediately or save for later!