Banana Bread Coconut Cookies

While reading the paper this morning I noticed we had three extremely ripe bananas that were begging to be baked.  Well, that or tossed out.  But with all the traveling over the past couple weeks - Carl visiting, Maggie's wedding in the northern Kentucky/Cincinnati area, and North Carolina for Carl's pre-op surgery appointments, I have not been baking as much as usual.  Because of that I was motivated to make these bananas into something delish.  I wanted the banana bread taste, but I have no clue where my loaf pan is, so these give a genuine banana bread taste.

Banana Bread Coconut Cookies


1/2 cup unsalted butter - room temperature
1 cup Splenda sugar blend
1 egg - room temperature
1 cup mashed bananas - about 3 small ripe bananas
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
Pinch of salt
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup raisins
1 cup coconut flakes
1 tsp coconut extract

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Cream together the butter and sugar.  After the butter and sugar are well combined, cream in the egg.  Add in the mashed banana and mix well.  Next, mix in the baking soda and assorted spices.  Mix in flour in one cup increments.  Fold in raisins and coconut flakes.  Now add in the coconut extract and mix until combined.

Drop the cookie dough in tablespoon size dollops onto the cookie sheet.  Bake for 15-16 minutes.  Let cool on the sheet for a couple minutes then transfer to cooling rack.