Baked Goods Shredded Coconut

Coconut Banana Cacao Chip Cookies

cucina libera has featured our Let’s Do…Organic® Coconut in this very yummy recipe:

Banana Cacao Chip Cookies
(makes 6-8 cookies)

  • 1 Cup Shredded Coconut (Let’s Do…Organic® Organic Shredded Coconut)
  • 1 (120g)Large Banana (mashed)
  • 1 tsp Vanilla Extract or seeds from 1/2 Vanilla Pod
  • 1 tsp Coconut Nectar
  • 1/8 tsp Sea Salt
  • 1 Tbsp Cacao Nibs

In a blender (or mini-blender using the grinder attachment), process the coconut flakes into a crumbly paste. It should turn out almost like a coconut flour, but not quite. The goal is to pulverize the little coconut pieces into a fine powder. If you’re using regular coconut, it will turn out more like coconut butter; just try to get the mixture more on the crumbly-paste side.

Once your coconut is processed, add the mashed banana, vanilla, coconut nectar and salt. You can continue to use the blender, or just mash/mix the ingredients together with a fork. Your cookie dough should look like… well… cookie dough. Stir in the cacao nibs, until they’re evenly distributed.

Here is where you get to make a fun decision.

#1. Roll the cookie dough into 1″ balls*. Flatten them into a cookie-shape approx. 1/4″ thick. Arrange the cookies on a mesh dehydrator sheet, and dehydrate at 110F for 2-4 hours.  If using regular coconut, increase the dehydrating time until your cookies reach the desired “crispness”.

#2. If you don’t have access to a dehydrator, or just really like cookie dough, you can roll the dough into little cookie dough bites, chill them in the fridge for 5-10 minutes and scarf down enjoy!

Create a Fabulous Day!

Organic Coconut Recipe
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