These 4-ingredient Samoas cookies put a healthy spin on the traditional Girl Scout cookie. Made with just four ingredients; bananas, coconut, chocolate and coconut oil, these cookies are easy to make and even better than the original.
I love simple baking recipes just like this! You know, the ones that call for just one bowl and require zero precision.
Remember my 3-ingredient banana oatmeal cookies? These 4-ingredient Samoas cookies are very similar, except instead of oats I stirred in shredded coconut and then finished each cookie with a hearty drizzle of chocolate over the top.
So simple and so delicious. Just they way we like em’ around here!
How To Make Healthy Samoas Cookies?
Grab your mixing bowl and a spatula, because that’s all you’ll need to whip up these banana and coconut cookies (aka Samoas). I promise, this healthy cookie recipe is as easy as it gets.
- Mash two ripe bananas in a large bowl.
- Stir in shredded coconut and mix until well combined.
- Form twelve cookie-shaped discs and place on a rimmed baking sheet that has been lined with parchment paper.
- Make a hole in the center of each cookie using the back of a spoon (or your finger!)
- Bake at 350ºF for 25 minutes or until golden brown.
- Melt chocolate chips and stir in coconut oil.
- Drizzle chocolate over the cookies.
- Pop the cookies in the fridge so the chocolate can set up. Eat and enjoy!
Once the cookies are done, I like to keep them stored in the fridge or the freezer. They are delicious eaten cold or frozen.
If you leave them at room temperature, the chocolate will soften and things can get a bit messy.
Like this recipe? Here are some other easy cookie recipes:
- 3-Ingredient Banana Oatmeal Cookies
- Almond Joy Breakfast Cookies
- Pumpkin Breakfast Cookies
- No-Bake Almond Butter Cookies
If you make these 4-ingredient Samoas cookies be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.
4-Ingredient Samoas Cookies
Ingredients
- 2 ripe bananas (7-8 ounces each)
- 2 cups shredded coconut
- 1/2 cup chocolate chips*
- 1 teaspoon coconut oil
Instructions
- Pre-heat oven to 350ºF. Line a rimmed baking sheet with parchemnt paper or a silpat mat.
- In a large bowl, mash browned bananas with the back of a fork until they are broklendown.
- Stir in shredded coconut and mix until well combined.
- Form small cookie shaped discs, using your hands, and place on prepared baking sheet. Repeat until you have made twelve cookies.
- Use the back of a spoon or your finger to create a small hole in the center of each cookie.
- Bake for 25 minutes or until the cookies are lightly golden and set through.
- Melt chocolate chip in the microwave or over a double boiler. Stir in coconut oil.
- Once the cookies have cooled, drizzle chocolate over the top of each cookie.
- Pop in the fridge for one hour to allow the chocolate to set up. Enjoy!
Comments
Jacinda says
Just made these. I added some vanilla and date paste to sweeten a little. I also toasted the coconut and…… added chocolate chips instead of drizzling, for easier storage. They came out amazing and my 3 year old loved them.
Dani says
Love the changes you made, sounds delicious! So glad you enjoyed them 🙂
Vera says
Oh wow. It’s that simple and yet I can’t figure it out myself.
Delicious, Thanks Dani!
I am glad I made half a portion. They were good, and now gone! 🙂
Dani says
So glad you enjoyed them Vera!! Thanks for letting me know 🙂
Marijana says
What is “shredded coconut”? Is it raw coconut flesh or is it desiccated coconut?
We don’t use fresh coconut here where I live, so I’m not sure if I can make these.
Dani says
The coconut I used was dried, unsweetened coconut, not raw coconut. Hope that helps!
Sara says
These were sooo good!! Thank you!!
Khadijah says
Yummy so scrumptious!
Dani says
So glad you enjoyed them!
Christina says
These were super easy and so satisfying!! Thank you for the recipe! I did toast the coconut and add salt and vanilla. Also topped off with toasted coconut after the drizzle!
Dani says
That sounds great! So glad you enjoyed them 🙂
Wendy says
These are delicious! Even hubby likes them. I added the vanilla as someone suggested and they disappeared almost as quickly as I made them! We love them as much as the banana oatmeal ones on your site. They will be a staple in our home! Thanks Dani!
Khooshila Ramchurit says
I made it exactly the way you made these baddies with the exception of coconut oil since I did not have at home. It’s actually an interesting way of enjoying healthy desserts. They are super tasty. Thank you.
Dani says
Yum! Love how you made them work using what you had:)
Sarah Rowles says
Mine burned on the bottom and stayed mushy in the middle. Maybe it’s because I used aluminum foil instead of parchment. Next time I will toast the coconut first and add vanilla.
Dani says
That’s interesting… I bet it was foil!
Carl says
These were easy to make and everyone loved them! Thanks, Dani!
Dani says
It’s my pleasure! Glad they were a success!
Dani says
delish!
Gioie says
These were amazing
Dani says
Thanks so much! Glad you enjoyed them 🙂
Camille says
I love these. I’m going to dinner across the hall at my neighbors tonight and needed to bring a light dessert. I made these, and they are unique and simple. I did add vanilla and the salt.
Iris says
I’ve made these over and over. They are a hit with visitors and I’ve passed on the recipe. I actually make 12 little balls and pat them down with my fingers on the parchment lined pan. Also, I put dark chocolate chips in a Pyrex cup and place it in the oven during the last 10 minutes of the cookies being baked and it melts perfectly.