I love bananas! I always have bananas in the house and like everyone else sometimes they get a little over-ripe. Awesome! Great excuse for making these delicious cookies!
Banana coconut cookies were a favorite of mine growing up. My mom would often have a plate fresh out of the oven waiting for us kids when we came home from school along with a glass of cold milk. Oh so yummy. Though my moms recipe didn’t call for a glaze I like to dribble a light one across the tops of the cookies then sprinkle with toasted coconut. I like to serve these as a dessert cookie…something lite for after supper when you want something sweet, but not heavy. They are also great with a bowl of vanilla ice cream…I better get cracking…Can’t wait to have one of these fluffy delights!
This recipe is easy so give it a go, you won’t be disappointed.
Pre heat oven to 400 degrees. You can also line 2 cookie sheets with parchment paper or simply use ungreased cookie sheets.
2 1/4 cups all purpose flour, sifted
1/4 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup shortening
1/3 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla, use real if you have it, makes all the difference.
1 cup mashed ripe bananas (2 to 3 bananas)
1/2 cup sweetened coconut
Sift together flour, baking soda, baking powder, and salt.
Beat shortening and butter until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and vanilla and mix well. Add mashed bananas and mix well.
Add flour mixture 1/3 at a time to butter-banana mixture, beating after each addition until smooth.
Add coconut and mix well.
Drop by teaspoonful’s onto parchment lined cookie sheets about 1 1/2 inches apart.
Bake in a moderately hot oven (400˚F) about 12 minutes.(At this point I do a test cookie, all ovens are different, so you want to be sure you do not over cook. You may need to lower your temp. to 375).
Remove cookies from cookie sheets at once to cooling racks. Makes about 2 1/2 to 3 dozen medium-size cookies.
While cookies are baking you will have time to toast the coconut and make the glaze. Put coconut in skillet and toast over medium high heat, stirring constantly till coconut is toasty brown. Be careful, coconut can burn easily once it starts toasting so don’t turn your back on it.
Glaze
1 1/2 cup confectioners sugar
1/8-1/4 tsp. vanilla
1/4-1/3 water or milk
1/2 cup toasted coconut
Mix together confectioners sugar, vanilla, and water or milk to desired consistency. I like mine a little thick.
Dribble over tops of cookies then sprinkle with toasted coconut.
Quick! Sample one of these delicious delights while still warm and before the kids get to them. So light and fluffy, you won’t be able to stop at one! Ooh, so good and don’t forget the glaze left on your fingers, it’s finger licking good!
Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)
