Pina Colada Cookies

This recipe combines banana, coconut and pineapple to make a tropical treat. The cookies were enjoyed by the whole family. My husband was pleasantly surprised to find that it was ‘a bit like a pina colada’ (hence the name). The coconut is not too overpowering and the pineapple brings a fresh juiciness. The cookies are easy to make and freeze well. The recipe makes 20 cookies.

Ingredients

• 1 ripe banana
• 3 tbsp crushed pineapple (drained)
• 50g butter or vegan margarine
• few drops vanilla extract
• 50g dessicated coconut
• 50g oats
• 50g raisins

Instructions

1. Mash the banana in a large bowl. Add the pineapple and mix well.
2. Melt the butter and leave to cool. Stir in the vanilla extract.
3. Mix the butter into the pineapple/banana mix. Add the coconut, oats and raisins. Mix well and leave to stand for 5 minutes. The mixture will firm up.
4. Using a teaspoon, scoop out the cookie mixture and shape into small balls in your hand. Place on a lined or greased baking tray.
5. Bake at 180C for 20-25 minutes until they are lightly brown (the coconut looks toasted).

Nutritional Highlights: The pineapple contains Vitamin C. Oats are a good source of fibre and magnesium. First served at: 20 months A-L rating: As expected, she loves them! Freezer friendly? Yes. I freeze a batch and take a few out when I need them. Adult adaption: We like them like this.

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