COCONUT BANANA COOKIES
These banana cookies made with coconut oil are soft and mildly sweet with a subtle coconut flavor. My son likes them with raspberry jam on top.
Provided by cookinDadda
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
- Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
- Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
- Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
- Bake in the preheated oven until no longer wet, about 35 minutes.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 5 g, Cholesterol 23.3 mg, Fat 4.4 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 53.5 mg, Sugar 1.6 g
TOASTED COCONUT AND BANANA DROP BISCUITS
I hope you will enjoy these unique biscuits. The biscuits have a nice delicate banana flavour. To make this sweeter you could add 1/4 cup of milk chocolate or butterscotch chips. Serve these with a simple fruit salad, you will not be disappointed.
Provided by Baby Kato
Categories Breads
Time 25m
Yield 16 biscuits, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine, flour, sugar, baking powder, soda, salt and coconut in a large bowl.
- Cut in butter until crumbly, set aside.
- Add the milk, vanilla and banana together.
- Make a well in the center of the flour bowl and pour in milk mixture.
- Stir to moisten only.
- Drop dough by spoonful onto greased cookie sheet.
- Bake at 400 degrees for 15 - 20 minutes.
- Serve hot.
Nutrition Facts : Calories 275.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 24.6, Sodium 397.2, Carbohydrate 41.6, Fiber 1.8, Sugar 5.7, Protein 5.7
TOASTED COCONUT-BANANA BREAD
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.
Provided by JackieOhNo
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
- Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
TOASTED COCONUT BANANA PUDDING FOR TWO
This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.
Provided by Megan Mitchell
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
- Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
- Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
- Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
- When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
- To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.
TOASTED COCONUT COOKIES
Not sure where I picked up this recipe. I like the addition of oats and nuts which a lot of other coconut cookie recipes don't have. I don't like too much coconut so the oats and nuts tone down the coconut taste. I usually toast the coconut and nuts while preheating the oven.
Provided by nranger7
Categories Drop Cookies
Time 1h5m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In a mixing bowl, cream butter, shortening and sugars until fluffy.
- Add eggs and vanilla, beat well.
- Combine flour, baking powder, baking soda and salt.
- Gradually add to creamed mixture.
- Fold in oats, coconut and nuts.
- Drop by tablespoonfuls onto greased baking sheets.
- Bake at 375 degrees for 10-11 minutes or until golden brown.
- Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 92.9, Fat 5.1, SaturatedFat 2.1, Cholesterol 11.1, Sodium 75.3, Carbohydrate 10.8, Fiber 0.5, Sugar 6, Protein 1.3
TOASTED-COCONUT COOKIES
Categories Cookies Dairy Dessert Bake Quick & Easy Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 100 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
- Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
- Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.
BANANA BISCUITS
Make and share this Banana Biscuits recipe from Food.com.
Provided by dayzeee
Categories Breads
Time 25m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine egg, ripe banana, sugar, softened butter or margarine, banana extract in a mixing bowl; mix well. Stir in enough flour to make a soft dough. Turn out onto a floured surface; knead lightly a few times. Gently pat dough out and cut out with a biscuit cutter. Place on an ungreased baking sheet and bake at 350 degrees about 15 min-18 minutes.
TOASTED COCONUT COOKIES
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA BISCUITS
Make and share this Banana Biscuits recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 25m
Yield 10 biscuits
Number Of Ingredients 4
Steps:
- Melt butter and brown sugar over medium-high heat and set aside.
- Slice the banana into 10-20 slices (round).
- Split a biscuit in two, place 1 or 2 banana slices on a biscuit half, top with the other biscuit half, and press edges together to seal. Repeat for remaining biscuits.
- Place into a 9x9 inch baking pan with sides touching.
- Drizzle brown sugar/butter mixture over biscuits.
- Bake at 350 degrees for 10-14 minutes, until lightly browned.
- Cool for about 2 minutes, then serve.
Nutrition Facts : Calories 275.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 18.7, Sodium 435.2, Carbohydrate 40.2, Fiber 0.6, Sugar 25.5, Protein 2.7
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