There’s something magical about the combination of bananas and coconut—it’s like a little tropical escape in every bite. These banana and coconut macaroons are sweet, chewy, and incredibly simple to make, perfect for when you’re craving something indulgent yet wholesome. Plus, they’re naturally gluten-free, so they’re a treat just about everyone can enjoy.
Ingredients
Bananas and coconut create a harmony of flavors that I absolutely adore, and this recipe really lets them shine. Here’s what you’ll need:
- 2 medium ripe bananas: Peeled and mashed until smooth. I always use ripe bananas with plenty of brown spots because they’re naturally sweeter and easier to mash.
- 2 ½ cups unsweetened shredded coconut: This adds texture and that perfect tropical coconut flavor.
- ½ cup almond flour: It keeps the macaroons tender and gluten-free.
- 1 teaspoon vanilla extract: For a sweet and aromatic note.
- ¼ teaspoon salt: To balance and enhance the flavors.
- Optional: 1 cup dark chocolate chips: For dipping or drizzling if you love a chocolatey touch like I do.
Tools And Equipment
When it comes to baking with bananas, having the right tools on hand is just as important as choosing the perfect ripe bananas. Here’s what I used to make these delightful Banana and Coconut Macaroons:
- Mixing Bowls: At least two medium-sized bowls—one for mashing the bananas and another for mixing all the ingredients together. I love using glass bowls because they let me see everything clearly as I mix.
- Fork or Potato Masher: A sturdy fork or potato masher is my go-to for mashing bananas into the perfect smooth consistency. It’s all about getting that rich banana flavor evenly distributed.
- Measuring Cups and Spoons: Precision matters, especially when measuring shredded coconut and almond flour.
- Rubber Spatula: This helps to fold ingredients gently without over-mixing. Plus, it scrapes every bit of batter, so nothing is wasted.
- Baking Sheet: I prefer a nonstick baking sheet or one lined with parchment paper to prevent sticking and make cleanup a breeze.
- Cookie Scoop or Spoon: A small cookie scoop or tablespoon ensures uniform-sized macaroons that bake evenly. Consistent sizing is key to getting that golden coconut finish.
- Cooling Rack: Once baked, I transfer the macaroons to a cooling rack to maintain their chewiness without trapping steam.
- Microwave-Safe Bowl (optional): If you’re like me and can’t resist adding a layer of chocolate, you’ll need a bowl for melting the dark chocolate chips.
Directions
Banana and coconut macaroons are simple, fun to make, and full of tropical flavors. Let me guide you through the steps to create these sweet, chewy treats. You’ll love how the banana brings everything together naturally and enhances the flavor beautifully.
Prep
First, preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup later. Gather all your ingredients and tools, as I find an organized workspace keeps the process smooth.
Peel the bananas, place them in a medium mixing bowl, and mash them thoroughly using a fork or potato masher. A smooth consistency without any large chunks works best here because it helps the batter come together evenly. If you want to evoke even more banana flavor, use bananas that are perfectly ripe—soft, yellow, with a few brown speckles.
Make The Batter
In the bowl with your mashed bananas, add the unsweetened shredded coconut, almond flour, vanilla extract, and salt. Use a rubber spatula to fold everything together until well-combined. The mixture should be moist and hold together when pressed.
If you’re feeling indulgent, this is the stage to stir in a cup of dark chocolate chips for a rich, decadent twist. I highly recommend it if you love the classic pairing of banana and chocolate as much as I do!
Shape The Macaroons
Using a cookie scoop or a spoon, scoop about 1 ½ tablespoons of the batter at a time. Drop them onto your lined baking sheet, spacing them about 1 inch apart. If needed, use damp fingers to gently press and shape each into a rounded mound. Keep them compact to ensure they hold their shape while baking.
Bake
Slide the tray into your preheated oven and bake the macaroons for 23–25 minutes. You’ll know they’re ready when their tops are golden, and the edges are slightly crisp. Your kitchen will fill with the comforting aroma of toasted coconut and banana—a scent I never tire of.
Once baked, carefully transfer the macaroons onto a cooling rack. Let them cool completely to set their texture, keeping them chewy and tender in the center. If you opted for chocolate, you can melt some extra chocolate in a microwave-safe bowl and drizzle it over the macaroons for a finishing touch.
Make-Ahead Tips
As someone who adores everything about bananas, from growing them to creating fun and delicious recipes, I often prepare these banana and coconut macaroons in advance to share with friends and family. Let me share a few of my favorite make-ahead tips to keep these chewy, tropical treats ready whenever the craving strikes.
- Mix and Freeze the Batter: After mashing the bananas and mixing them with the coconut and other ingredients, you can shape the batter into mounds and place them onto a parchment-lined baking sheet. Pop the entire tray into the freezer until the mounds firm up (about 1–2 hours). Once frozen solid, transfer them to an airtight container or freezer bag. When ready to bake, simply place the frozen mounds on a baking sheet and bake directly from frozen, adding 2–3 extra minutes to the baking time.
- Bake and Store: These macaroons store beautifully after baking. Once they’ve cooled completely, layer them carefully in an airtight container with a sheet of parchment paper between layers to prevent sticking. Store them in the refrigerator for up to 5 days, where they’ll retain their moisture and chewy texture.
- Freeze the Finished Macaroons: If you have extras or want to save them for later, the baked macaroons can also be frozen. I recommend arranging them in a single layer in a freezer-safe container, separated by parchment paper. They keep well for up to 3 months. To enjoy, thaw them at room temperature for about an hour or pop them in the microwave for 10–15 seconds for that just-baked softness.
- Chocolate Drizzle Prep: If you plan to add the optional chocolate drizzle, you can melt the chocolate ahead of time and drizzle it on the cooled macaroons before storing them. The chocolate acts as a protective layer for the macaroons in the freezer or refrigerator, making them even more indulgent when defrosted. Just make sure the chocolate has fully set before stacking or freezing to avoid mess.
Serving Suggestions
When I think about enjoying these banana and coconut macaroons, it feels like a celebration of everything I love about bananas. The sweet aroma and chewy texture make them perfect for so many occasions. Here are some of my favorite ways to serve these tropical beauties:
- Afternoon Snack: Pair these macaroons with a cup of freshly brewed herbal tea or coffee. The banana’s natural sweetness enhances your drink, making it the ultimate pick-me-up.
- Tropical Dessert Plate: Create a tropical-inspired dessert platter with the macaroons at the center. Surround them with sliced fresh bananas, pineapple chunks, and a sprinkle of toasted coconut flakes for a festive spread.
- Brunch Star: Serve these macaroons during brunch alongside a variety of fruits, Greek yogurt, and granola. The combination complements the flavors beautifully and adds a sweet, chewy bite to the table.
- Ice Cream Topping: Crumble a couple of macaroons over a scoop of vanilla or coconut ice cream. It’s like turning a simple dessert into pure indulgence with creamy, tropical vibes.
- Giftable Treats: Wrap a handful of macaroons in a pretty box or cellophane bag tied with ribbon. They make thoughtful homemade gifts for friends and family, especially when paired with a handwritten note.
Not only do these versatile macaroons satisfy my banana cravings, but they also remind me of how delightful it is to share something homemade with those I care about. Trust me, you’ll love finding your own favorite ways to enjoy them.
Conclusion
There’s something so satisfying about whipping up a treat that’s both simple and packed with flavor. Banana and coconut macaroons are a little taste of the tropics that anyone can enjoy, whether you’re indulging solo or sharing with friends. With their chewy texture and natural sweetness, they’re bound to become a go-to favorite.
I love how versatile these macaroons are, from pairing them with a warm drink to dressing them up with a drizzle of chocolate. They’re the kind of treat that feels indulgent yet approachable, making them perfect for any occasion. So why not give them a try and let these tropical bites bring a bit of sunshine to your day?
