A great recipe, the cookies are very, very fragrant, tasty, they have a consistency similar to that of gingerbread. Whoever tasted them was still looking for the smell of butter, they didn't take my word for it that they were fasting. Another proof that bananas are perfect to be used not only in cakes and cookies but also biscuits, it leaves a very strong aroma and intense taste.
It definitely becomes one of our favorite recipes, in the future I will experiment with other kinds of nuts, additions of oatmeal, etc.
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I mashed the bananas, mixed them with lemon juice and put them in a bowl where we will make the dough.
Add the sugar and oil to the banana paste, mix well.
Then flour, salt, baking powder and spices (optional).
Mix well so that they are not lumpy.
And finally add the coconut, mix well.
A sticky and thick dough will come out.
Take half a spoonful of it.
And put it in your hands greased with a little oil, shaped into balls.
Place them on a tray lined with baking paper, about 1.5-2 cm apart.
From this amount of dough I shaped 2 biscuit trays.
Bake in a preheated oven at 200 degrees for 20-25 minutes, until nicely browned.
I recommend putting them higher in the oven, because they tend to be harder on top and below they are a bit browner.
Let them cool a bit and you can serve them.
And here's a section - they have a soft, dense and fragrant interior, on top they are a little crunchy.
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