1Preheat the oven to 350°F and line a baking sheet with parchment paper.
2Preheat the oven to 350°F and line a baking sheet with parchment paper.
3Preheat the oven to 350°F and line a baking sheet with parchment paper.
4In a large bowl, mash the bananas using a fork or blender until well mashed.
5In a large bowl, mash the bananas using a fork or blender until well mashed.
6In a large bowl, mash the bananas using a fork or blender until well mashed.
7Add the shredded coconut and use a fork to mix with the bananas until well combined.
8Add the shredded coconut and use a fork to mix with the bananas until well combined.
9Add the shredded coconut and use a fork to mix with the bananas until well combined.
10Form them into 12 small balls using a medium 1.5 tablespoon spring-loaded cookie scoop, leaving about 2 inches of space between each on the prepared baking sheets.
11Form them into 12 small balls using a medium 1.5 tablespoon spring-loaded cookie scoop, leaving about 2 inches of space between each on the prepared baking sheets.
12Form them into 12 small balls using a medium 1.5 tablespoon spring-loaded cookie scoop, leaving about 2 inches of space between each on the prepared baking sheets.
13Smash them down.
14Smash them down.
15Smash them down.
16Bake for 12-15 minutes or until golden and set.
17Bake for 12-15 minutes or until golden and set.
18Bake for 12-15 minutes or until golden and set.
19While cookies are baking, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
20While cookies are baking, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
21While cookies are baking, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
22Drizzle the melted chocolate on top of the cookies.
23Drizzle the melted chocolate on top of the cookies.
24Drizzle the melted chocolate on top of the cookies.