Dessert

Low FODMAP Banana Coconut Cookies is for Dessert.

Low FODMAP Banana Coconut Cookies takes several minutes to prepare.

Low FODMAP Banana Coconut Cookies takes several minutes to cook.

Low FODMAP Banana Coconut Cookies makes 10 servings.

The ingredients for Low FODMAP Banana Coconut Cookies are:

1 large (8" to 8-7/8" long) Banana, fresh
12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
4 tbsp Pascha 100% Cacao Unsweetened Baking Chips
1.5 1tsp Coconut Oil

Here is how you make Low FODMAP Banana Coconut Cookies:

Make the cookies: Arrange a rack in the middle of the oven and heat to 350?F. Line a baking sheet with parchment paper.Mash the banana with a fork in a medium bowl until smooth, then stir in the coconut. Scoop 1 tablespoon-portions onto the baking sheet, spacing them evenly apart. Bake until the edges of the cookies are golden-brown, 15 to 17 minutes. Place the pan on a wire rack and cool completely.Melt the chocolate: Place the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high until the chocolate is melted, 45 seconds to 1 minute.Dip the bottom of each cookie into the chocolate and place back on the parchment-lined baking sheet. Transfer any remaining chocolate into a small zip-top bag. Snip the corner of the bag off and drizzle the chocolate over the tops of the cookies. Refrigerate until the chocolate is set, about 15 minutes.Recipe NotesStorage: Refrigerate for 3 days in an airtight container or freeze for up to 2 weeks. Thaw before serving.Serving Size: Makes about 10 macaroonsNumber of Servings: 10Recipe submitted by SparkPeople user BEKIS38.

The nutritional information for Low FODMAP Banana Coconut Cookies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 98.0

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 4.2 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.0 g
• Protein: 1.3 g