COCONUT BANANA COOKIES

Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.