Desserts
This shredded coconut and banana cookie recipe delivers tropical chewiness with a secret weapon—ripe bananas that keep them moist for days. 🌴 The perfect balance of sweet, chewy texture and nutty coconut flavor makes these cookies irresistible, especially when paired with a warm cup of coffee or tea.
What sets these apart is the combination of mashed banana and shredded coconut, which creates a tender yet slightly crisp cookie with pockets of caramelized sweetness. The recipe is straightforward, requiring just a few simple ingredients and minimal prep work—ideal for both beginners and experienced bakers.
By the time you pull these golden, coconut-kissed cookies from the oven, you’ll have a batch that’s rich, flavorful, and perfectly chewy inside with a delicate crunch. The banana adds natural sweetness without overpowering the tropical notes, making these cookies a crowd-pleaser for any occasion.
Whether you’re baking for a holiday treat or a quick dessert, these cookies stay fresh for days and reheat beautifully. Here’s how to make them—step by step—for foolproof results every time.
Ingredients for shredded coconut and banana cookie
Twelve simple ingredients transform into tropical, chewy cookies with hidden banana moisture.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 2 medium bananas |
| Unsalted Butter 🧈 | 1 cup | Softened, not melted |
| Granulated Sugar 🍚 | 1 cup | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure, not imitation |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning method for accuracy |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground preferred |
| Shredded Unsweetened Coconut 🥥 | 2 cups | Freshly shredded, not pre-sweetened |
| Sea Salt 🧂 | ½ tsp | Fine grain |
| Chopped Walnuts 🌰 | 1 cup | Optional, for texture |
The bananas are the secret to moisture—overripe with brown spots works best. Grab them from the back of the fruit bowl where they’ve softened just right. For the coconut, Trader Joe's or Bob's Red Mill brands offer the freshest shreds, but any unsweetened variety works. The butter should be soft but not melted—press a finger into it; if it springs back, it's ready. Walnuts add texture but can be skipped if you prefer pure coconut flavor. Penzeys Spices carries excellent cinnamon if you want to elevate the warm spice notes.
No ripe bananas? Frozen bananas thawed overnight work perfectly—they’re even sweeter. Substitute brown sugar with maple syrup at equal parts, though the texture may be slightly denser. For coconut, unsweetened desiccated coconut from a bulk bin is ideal, but pre-shredded bags in the baking aisle are fine in a pinch. The eggs can be replaced with flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg) for a vegan option, though texture will differ slightly. If you’re short on vanilla, vanilla bean paste intensifies the flavor without extra cost.
Store cookies in an airtight container at room temperature for up to 5 days—they’ll stay soft and chewy. For longer storage, freeze portions in a single layer on a tray before transferring to a bag; they’ll keep for 3 months. Reheat in the oven at 300°F for 3-5 minutes to restore freshness. These cookies also freeze beautifully after baking—just pop them in the oven to warm through before serving. Portion into individual bags for easy grab-and-go treats.
Why You'll Love This Recipe
- No Mash Required: I’ll be real—those overripe bananas in your fruit bowl? They’re the star here. Just slice ‘em, toss ‘em in the mix with the shredded coconut, and let the butter and sugars do the rest. No food processor, no fuss—just fold and bake.
- Tropical Chew Factor: That crispy coconut edge with the soft, banana-caramel center? It’s like a hug from a warm island morning. The brown sugar keeps it moist while the granulated sugar gives it that satisfying crunch—plus, the eggs bind it just enough to hold its shape (no weirdly dense cookies here).
- Snack Attack Ready: Between us, these disappear faster than I can say “second batch.” Stash them in the freezer for after-school snacks, toss a few in lunchboxes, or serve them warm with a glass of milk when friends drop by. They’re the kind of cookie that works for breakfast, dessert, or just because.
- Pantry Goldmine: You’re already using what you’ve got: bananas that need using up, butter that’s been sitting too long, and basic sugars that never fail. No specialty ingredients, no extra trips to the store—just pure, reliable comfort that costs next to nothing to make. And honestly? They keep for days without drying out.
Step-by-step instructions for tropical banana coconut cookies
Perfectly chewy cookies with hidden banana moisture and tropical coconut crunch—here's how to nail them every time.
👨🍳 Step 1: Mash the Bananas and Cream the Butter
In a medium bowl, mash the 2 cups ripe bananas with a fork until completely smooth—no lumps allowed. This ensures even distribution of moisture throughout the dough. In a separate large mixing bowl, combine the 1 cup softened unsalted butter, 1 cup granulated sugar, and 0.5 cup packed brown sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume.
The reason we cream the butter and sugars together is to incorporate air, which creates those beautiful crackly tops and helps the cookies maintain their chewy texture. Watch for the mixture to become pale and thick—it should leave a trail when the beaters are lifted. If your butter isn't softened enough, the cookies will spread too much in the oven.
🍳 Step 2: Add Eggs and Dry Ingredients
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition to fully incorporate. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 0.5 teaspoon sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—about 30 seconds.
Here's the thing—overmixing develops gluten, which makes cookies tough instead of chewy. You'll know it's properly mixed when just a few flour streaks remain. The dough should be thick but manageable. If it's too sticky, you can add up to 1 tablespoon more flour, but don't go overboard or the texture will suffer.
🥘 Step 3: Fold in Coconut and Walnuts
Remove the mixing bowl from the mixer and gently fold in the 2 cups shredded unsweetened coconut and 1 cup chopped walnuts using a silicone spatula. Be careful not to overmix—just combine until evenly distributed. The coconut should be evenly dispersed throughout the dough, and you should see walnut pieces scattered throughout. This is where the tropical flavors and textures come together.
If you're making these ahead of time, cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling the dough prevents excessive spreading in the oven and allows the flavors to meld. The dough will be quite thick, which is perfect for these chewy cookies.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon balls (about 24 cookies total) and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your palm to create ½-inch thick cookies—this ensures even baking and proper texture.
Bake for 11-13 minutes until the edges are golden brown and the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. The cookies should be soft to the touch but not mushy. Real talk: don't overbake—these cookies are meant to be chewy, not crispy. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Shredded Coconut And Banana Cookie
- Mash Bananas Like You Mean It: Mix those ripe bananas until smooth—no lumps, no half-crushed spots. I learned this the hard way: even one small chunk burns faster than the rest and turns into a sad, rubbery center. Use a fork first, then switch to a potato masher for control if needed.
- Brown Sugar First, Always: Cream the brown sugar with the butter before adding the white sugar—this keeps the cookies chewy and caramelized. I used to skip this, and the texture always came out too dry. Let the butter and brown sugar sit for 30 seconds after mixing; you’ll see it lighten.
- Skip Overmixing the Dough: Stop folding in the shredded coconut as soon as it’s just combined—overworking it makes the cookies dense. After 10-12 turns of a spoon, call it done. I’ve seen people knead this like bread dough, and it’s a crime against texture.
- Chill the Dough for 20 Minutes: This isn’t optional—it’s the thing that makes the cookies hold their shape and caramelize properly. I was skeptical until I tried it: no more flat, crispy cookies that spread into pancakes. Pop the dough in the fridge while you preheat the oven.
Make-ahead tips for this recipe
Dough Prep Ahead
Chill the dough for at least 30 minutes before baking—this is my non-negotiable step for perfect texture. The cold dough prevents excessive spreading and helps the cookies hold their shape beautifully.
I like to cover the bowl with plastic wrap and refrigerate it overnight for even better flavor development. Trust me, the wait makes the cookies worth it! 🥥
Baked Cookie Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. The chewy texture stays intact when properly sealed. For longer storage, freeze individual cookies on a tray before transferring to a ziplock bag—this prevents them from sticking together.
Thaw at room temperature for 10-15 minutes before enjoying. 💫
Freezing Dough Balls
Portion the dough into 1.5-tablespoon balls and freeze them on a parchment-lined tray for 1 hour. Once solid, transfer to a ziplock bag with parchment between layers. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
This is a game-changer for busy days—I make a batch of dough balls on Sunday and bake as needed all week. ✨
Reheating for Freshness
Pop cookies in the oven at 300°F for 3-5 minutes to restore that fresh-baked warmth. For microwave reheating, wrap a cookie in a damp paper towel and heat for 10-15 seconds—this prevents drying. The microwave method works in a pinch, but oven reheating preserves the chewy texture best. 🔥
Portion Control Tips
Use a cookie scoop for even portions, or measure 1.5 tablespoons of dough per cookie. For extra-large cookies, increase to 2 tablespoons but reduce baking time by 1-2 minutes.
I find that 24 cookies fit perfectly on two standard baking sheets with 2 inches of space between them. This prevents overcrowding and ensures even baking. 🍪
Make-Ahead Schedule
Plan ahead with this timeline: Day 1 - Make dough and chill overnight. Day 2 - Scoop dough into balls and freeze. Day 3+ - Bake as needed.
This system keeps your kitchen organized and ensures you always have fresh cookies ready. The flavors actually improve after the first day of chilling—don't skip this step! 📅
Nutrition facts
Frequently asked questions
Can I make these cookies without walnuts?
The walnuts are optional and add texture, but you can skip them entirely if you prefer. Just omit the 1 cup chopped walnuts from the recipe. The tropical coconut flavor will still shine through beautifully. For extra crunch, try adding ½ cup chopped pecans or toasted coconut flakes instead.
Why are my cookies spreading too much?
Over-spreading usually happens when the butter isn't fully softened or the dough isn't chilled. Always use softened but not melted butter (it should dent when pressed). Chill the dough for at least 30 minutes before baking to prevent this. If it's too warm, pop the baking sheet in the freezer for 5 minutes before baking.
How do I make these vegan?
Replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg) and use vegan butter or coconut oil instead of regular butter. The texture will be slightly denser but still delicious. For extra moisture, add 1 tablespoon applesauce to the dough.
Can I use frozen bananas?
Yes! Thaw frozen bananas overnight in the fridge first. They'll be even sweeter and work perfectly in the recipe. Just mash them completely to avoid lumps in the dough. For best results, use overripe bananas (with brown spots) as they're naturally sweeter and more flavorful.
How can I tell when the cookies are done?
Look for golden brown edges and a slightly underdone center—they'll firm up as they cool. The cookies should be soft to the touch but not mushy. A toothpick inserted should come out with a few moist crumbs, not wet batter. Remove them when they're just set at the edges, as they continue cooking on the hot pan.