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  • Sarah Rainey

Coconut cookies

Toasty flakes of coconut, a light, crispy biscuit to satisfy those hunger cravings - AND no added sugar. There's a reason these little coconut cookies are a smash hit, with kids and adults alike, from the moment they lay eyes on them.

I love using bananas as a binding agent, as they behave just like flour, butter and eggs - but in a single ingredient. And using maple syrup as a sweetener avoids the need for sugar, as well as adding a caramelly twang that sets these cookies well above the average supermarket snack. Your only problem? Stopping at one... or two... or ten.

Makes 10


120g desiccated coconut

2 tbsp maple syrup

1 medium ripe banana


Preheat the oven to 180C (fan 160C) and line a large baking sheet with greaseproof paper.

In a small bowl, mash the banana with the maple syrup.

Put the coconut into a food processor and blitz for a couple of minutes – you want the flakes to be as small as possible to help the cookies come together.

Add the coconut to the mashed banana mixture and stir to combine.

Use dessert spoons to space out blobs of the mix on the baking sheet, leaving a good few inches between them. Lightly grease the underside of a glass or tumbler and press it down gently on each blob, flattening the cookies to around 1cm.

Bake for 15 minutes in the centre of the oven, rotating the tray halfway through.

Leave to cool completely on the tray. Store in an airtight tin for 3-4 days.

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