INGREDIENTS
1/2
cup mashed ripe banana (about 2 medium bananas)
1/3
cup butter or margarine, melted
1/4
cup no-sugar-added pineapple fruit spread
1
egg, beaten
1
teaspoon vanilla
1‑1/4
cups all-purpose flour
1/3
cup unsweetened flaked coconut*
1/2
teaspoon baking powder
1/2
teaspoon salt
1
jar (3-1/2 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)
*Unsweetened flaked coconut is available in health food stores.
PREPARATION:
- Preheat oven to 375°F. Lightly grease cookie sheets.
- Combine banana, melted butter, fruit spread, egg and vanilla in medium bowl. Add flour, coconut, baking powder and salt; mix well. Stir in nuts. Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool on wire racks. Store in tightly covered container.
This recipe appears in:
Nut
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Fiber
1 g
Carbohydrate
10 g
Cholesterol
16 mg
Saturated Fat
3 g
Total Fat
6 g
Calories from Fat
55 %
Calories
101
Protein
1 g
Sodium
89 mg
DIETARY EXCHANGE:
Fat
1-1/2
Starch
1/2
