Step 1

Line a large cookie sheet with parchment paper.

Step 2

In a medium mixing bowl, add mashed bananas and peanut butter. Stir with a whisk until mixture becomes uniform and bananas are fully incorporated into the peanut butter.

Step 3

Stir in the coconut until it is evenly incorporated and the mixture thickens into a dough. The dough should be just thick enough that you can scoop it out and shape it.

Step 4

Using a 1 tbsp cookie scoop, scoop out dough balls and place onto the prepared cookie sheet, spacing the balls about 1 inch apart. Press down on each dough ball with the back of a metal spoon until it forms a round disk (about 1/2 inch thick). Cookies will not change shape so shape them as you would like your final cookies to be. You can use your fingers to smooth the edges.

Step 5

Place cookies into the freezer until cookies are firm. This should take about 30 minutes but you can just continue to leave them in the freezer until you are ready to eat them. The cookies can be eaten straight out of the freezer and will have a firm and chewy texture. If you prefer a softer texture, let the cookies soften a few minutes at room temperature. Store uneaten cookies in the freezer (or fridge if you want a softer cookie).