Description
These Banana Samoas Cookies are a delicious and healthier twist on the classic Samoas cookie, featuring shredded coconut, ripe banana, and rich dark chocolate. Naturally sweetened with bananas and lightly baked to golden perfection, these cookies offer a chewy texture with a delightful chocolate drizzle, making them a perfect snack or dessert for coconut and chocolate lovers alike.
Ingredients
Cookies
- 1 cup finely shredded coconut
- 1 ripe banana (mashed)
Chocolate Drizzle
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a bowl, combine the mashed ripe banana and finely shredded coconut. Mix thoroughly until a dough-like consistency forms that can be shaped.
- Shape Cookies: Using a cookie scoop, portion the dough into balls and place them on the prepared baking sheet. Use your hands to flatten each ball into a round cookie shape.
- Create Center Hole: Using a straw or chopstick, carefully punch a hole in the center of each flattened cookie. Move the straw or chopstick slightly to widen the hole as needed, reshaping the cookie to keep a neat circle.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the coconut turns lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Melt Chocolate: While the cookies cool, place the dark chocolate chips and coconut oil in a shallow microwave-safe bowl. Microwave in 20-30 second increments, stirring in between, until the chocolate is melted and smooth enough for drizzling.
- Dip and Drizzle: Once the cookies are fully cooled, dip the bottom of each cookie into the melted chocolate to coat it. Then place the cookies back onto the parchment paper and use the remaining chocolate to drizzle over the top of each cookie for extra flavor and decoration.
- Chill: Transfer the cookies to the freezer or refrigerator for 10-15 minutes to allow the chocolate to harden completely. After hardening, remove the cookies from the parchment and serve immediately or store for later enjoyment.
Notes
- For best results, use a ripe but firm banana to help the dough hold together.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate if preferred.
- Store the cookies in an airtight container in the refrigerator to keep the chocolate drizzle firm.
- These cookies are naturally gluten-free and can be enjoyed as a lighter treat option.
- Allow the cookies to cool completely before dipping in chocolate to prevent melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
