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1 cup shredded coconut
⅓ cups + 2 tbs oats
2 ripe bananas
Preheat oven to 180 C / 350 F.
Measure the shredded coconut and the oats in a food processor and run until they look like panko crumbs.
Add the peeled and sliced bananas and pulse to a paste.
Line an oven tray with greaseproof paper and with the help of two tablespoons, form cookies on the tray.
Bake the cookies for app. 20 minutes. Keep a close look at them at the end of the baking.
Let the cookies cool on a cooling rack. They are ready to eat as soon as they have cooled enough to be held without burning your fingers.
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Original source: https://thequeenofdelicious.com/en/3-ingredient-coconut-cookies/