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Line a baking sheet with parchment paper. In a large bowl, mash the 2 ripe bananas thoroughly with a fork until smooth.

Add the 2 cups of unsweetened shredded coconut to the mashed bananas. Use a fork to mix the ingredients together until they are well combined and form a cohesive "cookie dough."

Using a medium 1 1/2 tablespoon spring-loaded cookie scoop, scoop rounded balls of the banana-coconut mixture. Place these balls on the prepared baking sheet, ensuring about 2 inches of space between each ball. This recipe yields approximately 12-13 bites.

In a small, separate bowl, combine the 1/2 cup of chocolate chips and 1 teaspoon of coconut oil. Microwave this mixture in 20-second bursts, stirring thoroughly after each interval, until the chocolate is completely smooth and runny.

Dip each banana-coconut ball into the melted chocolate, ensuring it is fully coated. Use a fork or similar utensil to lift the ball out, allowing any excess chocolate to drip back into the bowl. Place the chocolate-dipped coconut balls back onto the baking sheet.

Refrigerate the chocolate-dipped coconut balls for 30 minutes to allow the chocolate shell to set.
Once chilled and set, the no-bake banana coconut bites with chocolate shell are ready to enjoy.


Line a baking sheet with parchment paper. In a large bowl, mash the 2 ripe bananas thoroughly with a fork until smooth.

Add the 2 cups of unsweetened shredded coconut to the mashed bananas. Use a fork to mix the ingredients together until they are well combined and form a cohesive "cookie dough."

Using a medium 1 1/2 tablespoon spring-loaded cookie scoop, scoop rounded balls of the banana-coconut mixture. Place these balls on the prepared baking sheet, ensuring about 2 inches of space between each ball. This recipe yields approximately 12-13 bites.

In a small, separate bowl, combine the 1/2 cup of chocolate chips and 1 teaspoon of coconut oil. Microwave this mixture in 20-second bursts, stirring thoroughly after each interval, until the chocolate is completely smooth and runny.

Dip each banana-coconut ball into the melted chocolate, ensuring it is fully coated. Use a fork or similar utensil to lift the ball out, allowing any excess chocolate to drip back into the bowl. Place the chocolate-dipped coconut balls back onto the baking sheet.

Refrigerate the chocolate-dipped coconut balls for 30 minutes to allow the chocolate shell to set.
Once chilled and set, the no-bake banana coconut bites with chocolate shell are ready to enjoy.
