Coconut Crunch Cookie Recipe Recipe For Banana

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COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sweetened shredded coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT BANANA COOKIES



Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

COCONUT BANANA COOKIES



Coconut Banana Cookies image

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

2 teaspoons coconut oil, or as needed
½ cup twice-sifted coconut flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon sea salt
1 ⅓ cups mashed ripe bananas
3 large eggs
⅓ cup extra-virgin coconut oil, warmed slightly
1 tablespoon vanilla extract

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

CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH



Caramelized Bananas With Pecan-Coconut Crunch image

This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.

Provided by Yewande Komolafe

Categories     snack, ice creams and sorbets, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 cup/50 grams shelled pecans, chopped
1/4 cup/35 grams raw pumpkin seeds
1/4 cup/20 grams rolled oats
1/4 cup/20 grams large coconut chips or flakes
2 tablespoons sesame seeds, flax seeds, chia seeds or any other small seed
1/4 cup plus 2 tablespoons/85 grams dark brown sugar
1/4 cup/60 milliliters heavy cream
Pinch of nutmeg
Pinch of black pepper
4 to 5 ripe but firm bananas (about 1 3/4 pounds/795 grams), peeled and halved lengthwise
Ice cream, whipped cream or crème fraîche, for serving

Steps:

  • Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
  • Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
  • Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
  • Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

CRUNCHY BANANA COOKIES



Crunchy Banana Cookies image

Make and share this Crunchy Banana Cookies recipe from Food.com.

Provided by Christine

Categories     Drop Cookies

Time 32m

Yield 48 cookies

Number Of Ingredients 10

1/2-1 cup butter, softened to room temperature
1 cup firmly packed brown sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup mashed banana
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup granola cereal

Steps:

  • Preheat oven to 375F degrees.
  • In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
  • Add the egg, vanilla, and bananas, beating until well mixed.
  • Add the next 4 ingredients and stir until well blended.
  • Stir in granola.
  • Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
  • Bake for 12 minutes or until set.
  • Remove from cookie sheets and place on wire rack to cool.

Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 9, Sodium 57.7, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 1

EASY-BREEZY COCONUT AND BANANA DRINK



Easy-Breezy Coconut and Banana Drink image

Full of omega-3, fiber, and protein, this is a very tasty and filling way of getting your nutrition.

Provided by fiestyturtle

Categories     Breakfast and Brunch     Drinks

Time 10m

Yield 2

Number Of Ingredients 8

1 banana, broken into chunks
¾ cup milk
½ cup Greek yogurt
¼ cup oats
¼ cup coconut milk
¼ cup shredded coconut
2 tablespoons ground flax seed
1 tablespoon white sugar

Steps:

  • Blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 38.4 g, Cholesterol 18.6 mg, Fat 24.1 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 16.1 g, Sodium 81.3 mg, Sugar 20.8 g

COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

Found this in my Taste of Home magazine. As I love both coconut and chocolate, I thought I'd post it here to save for when I start my holiday baking. The recipe states these are a sweet drop cookie and loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect treat. Sounds good to me!

Provided by Bonnie G 2

Categories     Drop Cookies

Time 40m

Yield 40-48 cookies

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut
11 1/2 ounces milk chocolate chips, 1 package
1 1/2 cups almonds, finely chopped

Steps:

  • In large mixing bowl, cream butter and sugars until light and fluffy.
  • Beat in eggs and extracts.
  • Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
  • Stir in coconut, chocolate chips and almonds.
  • Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake at 375°F for 9-11 minutes or until lightly browned.
  • Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 191.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 23.4, Sodium 156.6, Carbohydrate 20.8, Fiber 1.4, Sugar 13.8, Protein 2.9

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

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