Ingredients for Banana Rum Coconut Cookies
- Dark Brown Sugar
- Banana
- Low Fat Mayonnaise
- 1/4 cup (60ml) rum
- All Purpose Flour
- Quick Cooking Oats
- Sweetened Flaked Coconut
- Golden Raisin
- Walnuts
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
How to Make Banana Rum Coconut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter, 3/4 cup (150g) packed light brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (190g) rolled oats, 1 cup (125g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Mash 2 ripe bananas with a fork and stir into the wet ingredients. Add 1/4 cup (60ml) rum and 1 cup (150g) shredded sweetened coconut. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. (Baking time may vary depending on your oven).
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
4g
Carbs
6g
