Tropical Cookies
Full of shredded coconut, banana, mango and honey, this recipe for Tropical Cookies is a sweet as choice for baked treats. Prepared in just 15 minutes, with another 15 mins in the oven, this is the perfect baking recipe for entertaining impromptu gue
Ingredients
- 2 tablespoons almonds
- 2 tablespoons shredded coconut
- 1 cup plain flour
- 1 cup rolled oats
- 2 banana, overriped, mashed
- 1 free range egg, lightly beaten
- 1/4 cup honey
- 1/2 cup frozen mango, finely chopped
- 1 teaspoons baking powder
- 2 tablespoons almonds
- 2 tablespoons shredded coconut
- 1 cup plain flour
- 1 cup rolled oats
- 2 banana, overriped, mashed
- 1 free range egg, lightly beaten
- 1/4 cup honey
- 1/2 cup frozen mango, finely chopped
- 1 teaspoons baking powder
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper.
- Step 2 of 6Place almonds in a small food processor. Process until finely chopped.
- Step 3 of 6Reserve 1 Tbsp almonds and coconut. Place flour, baking powder, oats and remaining almonds and coconut in a large bowl. Stir to combine.
- Step 4 of 6In a separate bowl, combine banana, egg and honey. Add banana mixture and mango to flour mixture, and gently stir until well combined.
- Step 5 of 6Working with 1 Tbsp of mixture at a time, spoon mixture onto baking trays 3 cm apart. Press with a fork to slightly flatten. Sprinkle with reserved almond and coconut.
- Step 6 of 6Bake for 15 minutes or until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper.
- Step 2 of 6Place almonds in a small food processor. Process until finely chopped.
- Step 3 of 6Reserve 1 Tbsp almonds and coconut. Place flour, baking powder, oats and remaining almonds and coconut in a large bowl. Stir to combine.
- Step 4 of 6In a separate bowl, combine banana, egg and honey. Add banana mixture and mango to flour mixture, and gently stir until well combined.
- Step 5 of 6Working with 1 Tbsp of mixture at a time, spoon mixture onto baking trays 3 cm apart. Press with a fork to slightly flatten. Sprinkle with reserved almond and coconut.
- Step 6 of 6Bake for 15 minutes or until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.
Nutrition per serving
375 Kilojoules
Protein2 grams
Fat2 grams
Carbs15 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper.
- Step 2 of 6Place almonds in a small food processor. Process until finely chopped.
- Step 3 of 6Reserve 1 Tbsp almonds and coconut. Place flour, baking powder, oats and remaining almonds and coconut in a large bowl. Stir to combine.
- Step 4 of 6In a separate bowl, combine banana, egg and honey. Add banana mixture and mango to flour mixture, and gently stir until well combined.
- Step 5 of 6Working with 1 Tbsp of mixture at a time, spoon mixture onto baking trays 3 cm apart. Press with a fork to slightly flatten. Sprinkle with reserved almond and coconut.
- Step 6 of 6Bake for 15 minutes or until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.