Chocolate-Banana-Peanut Butter Macaroon Sandwich Cookies

/ Kristen Yarker Nutrition/
ChocolateBananaPeanutButterMacaroonSandwichCookies

CHOCOLATE-BANANA-PEANUT BUTTER MACAROON SANDWICH COOKIES INGREDIENTS:

  • 4 bananas

  • 1 1/2 cup desiccated coconut

  • 3/4 cup flour

    Filling:

  • 1/4 cup smooth peanut butter, natural (no added sugars)

  • 1 tbsp. coconut oil, melted

  • 1 tsp icing sugar (optional; for thickening the filling if it becomes too runny)

    Topping:

  • 100g dark baking chocolate, melted

CHOCOLATE-BANANA-PEANUT BUTTER MACAROON SANDWICH COOKIES DIRECTIONS:

  1. Preheat the oven at 375F (190°C). 

  2. Peel and mash the bananas. Overripened bananas may be best to use, but bananas that are just ripe will also work just fine.

  3. Mix in the coconut to the mashed bananas. Then, add the flour. 

  4. Roll the mixture into bite-sized balls and put on a baking sheet. Slightly flatten the balls.

  5. Bake for 15 minutes, until they start to turn golden.

  6. Take them out of the oven to cool.

  7. Combine the melted coconut oil and peanut butter. Stir until evenly distributed.

  8. Spread a spoonful of peanut butter mixture onto a banana cookie, then sandwich with another banana cookie. 

  9. Melt the chocolate in the microwave for 30 seconds on HIGH. The mixture should be mostly liquid with some chunks of chocolate. If it needs further melting, continue to heat for 10 or 15 second intervals and check between each.

  10. Dip each macaroon into the melted chocolate, or drizzle the chocolate on top.

  11. Set aside for the chocolate to set.

  12. Enjoy!

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