Chocolate banana macaroons are a fun and fruity take on classic coconut macaroons. One ripe banana and a few tablespoons of mini chocolate chips help add the perfect amount of sweetness to these cookies.
Prep Time 10minutes
Cook Time 21minutes
Total Time 31minutes
2 1/4cupsweetened flaked coconut
1ripe medium-sized banana
Whites of one large egg
3tbspmini chocolate chips
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
Add flaked coconut to the bowl of a food processor. Process until the flakes are in small, fine pieces. Add banana, egg whites, vanilla extract, and salt and process again until all ingredients are well-combined, scraping down the sides as needed.
Remove the blade from the food processor and stir in mini chocolate chips.
Using a 1 1/2" cookie scoop (or a spoon), pack mixture into scoop and scoop cookies, placing evenly-spaced on prepared baking sheet. The macaroons won't spread much at all, so they can be placed relatively close together.
Bake for 21-24 minutes, or until the bottom edges and outsides of macaroons are golden-brown and macaroons are set.
Make sure you pack each scoop/spoonful of the macaroon mixture tightly into the scoop or spoon to ensure the mixture holds together.