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+ servings
A stack of banana cookies.
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5 from 1 vote

Island Banana Cookies

Treat yourself to one of these macadamia nuts and coconut loaded Island Banana Cookies! They are exploding with banana flavor, soft, yet crunchy, and the subtle hint of brown butter takes them out of this world.
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 20 large cookies
Calories: 262kcal
Author: Trang

Ingredients

  • 4 oz unsalted butter 113 g, brown yields ~90 g
  • 1 cup brown sugar lightly packed, 200 g
  • 1 large egg room temperature
  • 1 cup mashed bananas about 2 medium bananas, 240 g
  • 1 ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour 276 g
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 ½ cup macadamia nuts toasted, roughly chopped, 198 g
  • 1 cup unsweetened coconut flake 93 g
  • 1 cup sweetened coconut flake for garnish, 90 g

Instructions

  • To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before making the cookie dough.
  • To make cookie dough, add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined and smooth.
  • Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute.
  • Add the dry ingredients mixture to the wet ingredients mixture, and mix with a spatula until the cookie dough comes together.
  • Stir in the toasted macadamia nuts and unsweetened shredded coconut.
  • Use a medium cookie scoop to portion the dough onto a lined baking sheet. For small cookies, use 1 scoop of dough, this will yield about 40 to 42 cookies. For oversized cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 20 - 21 cookies. Refrigerate while the oven preheats.
  • Preheat the oven to 350°F.
  • Transfer refrigerated cookie dough to another lined baking sheet, about 1”-2” apart. Add sweetened coconut on top to cover the whole cookie generously.
  • Bake small cookies for 11 - 12 minutes and large cookies for 13 - 14 minutes.

Notes

  • This cookie dough should be refrigerated for at least a short time before baking. I found that baking the cookies without refrigerating first yields slightly drier cookies.
  • I like to portion cookie dough all at once, then refrigerate. But this cookie dough is pretty wet, you can refrigerate the dough for about 30 minutes before scooping to make it easier, if preferred.
  • If you refrigerate the dough for too long, it might become too hard to scoop. In this case, just allow it to sit at room temperature for 10 - 15 minutes, it will soften up.

Nutrition

Serving: 63g | Calories: 262kcal