Here’s a delicious cookie that’s good for you, really easy to make, and actually tastes great and worth eating (unlike many health food cookies that are best left on the shelf). I got this wonderful recipe from my friend Traci, at Spoonful of Paradise.
These macaroons take less than 10 minutes of work to put together. I’m emphasizing this for my baking phobic friends (you know who you are) that would love to have a little treat stored in the freezer but think that they’re somehow baking jinxed. This is a no-fail recipe. No kidding!
These little gems are sweetener free, nut free, dairy free, gluten free…basically all the “free’s.” The ingredients are primarily banana and coconut. And that makes for a fabulous tasting combo. They’re not at all finicky, so no need to worry about butter temperature, spreading as they cook, over mixing, and all the other typical baking concerns. Just make sure your bananas are really ripe and I think you’ll be totally pleased with the results.
- 1/2 cup macadamia nuts (salted or unsalted), toasted
- 20 ounces (weighed with skin) bananas, about 4 apple bananas or 3 1/4 regular bananas (see note below)
- 7 ounces unsweetened creamed coconut (not coconut milk)
- 1 1/2 cups shredded, unsweetened coconut
- 1/2 teaspoon sea salt, omit if using salted macadamia nuts
- 2-3 pitted dates (optional, see notes below)
- Preheat oven to 350° and put rack on upper middle level.
- Line a large baking sheet with parchment paper or grease with butter or coconut oil.
- Roughly chop macadamia nuts in the food processor. Remove and set aside.
- Puree bananas, creamed coconut, and salt (if using) in food processor. Add shredded coconut, chopped macadamia nuts, and dates (if using) and pulse 4 or 5 times until thoroughly mixed.
- Form dough into mounds of about 1 rounded tablespoon each and put on baking sheet. The dough will be wet and sticky. It will form into mounds, but don't expect to be able to roll the dough into balls. Cookies don't spread as they bake so you can put them close together. You may need to bake them in 2 batches, depending on the size of your baking sheet.
- Bake for 12 minutes. Change oven temperature to low broil and broil for an additional 2 to 3 minutes to lightly brown top. When cooked, macaroons should still be moist and soft.
- May be served warm (taste especially good right out of the oven) or at room temperature. They also freeze well.
- Notes:
- Bananas: Apple bananas are a small and very sweet type of banana found in Hawaii. They weigh about 5 ounces each (with skin on), as opposed to the big regular bananas that weigh 6 ounces and up. Since regular banana are less sweet, you may want to up the sweetness by adding 2-3 pitted dates to the recipe.
- If you add dates: The batter will be darker colored and a little softer. Cookies still look good and taste delicious. Add 1 additional minute to the cooking time and bake for 13 minutes.
