Tropical Caramelized Banana Cookies

So I frequently watch our bananas turn from yellow to brown. As they age, I reminisce about how I used to make banana bread or muffins with these sugary sweet fruits. Now, I started brainstorming. Wouldn't it be fantastic to utilize that sweetness to make some type of dessert? How about a cookie? And so my Paleo Tropical Caramelized Banana Cookies were born. The trick is to cook the banana first to release all of its fantastic sugars and flavor.



Tropical Caramelized Banana Cookies

2 Ripe bananas, sliced in half lengthwise
Coconut oil
4 eggs
1/4 tsp almond extract (may not be necessary, but figured better safe than sorry)
1/4 cup coconut oil
1/4 cup honey
1/2 cup plus 1 tbsp coconut flour
1/2 cup chopped roasted macadamia nuts
1/2 cup shredded coconut (unsweetened)

In a skillet over medium high heat, melt enough coconut oil to cover the bottom. Add the bananas. Cook until they just start to caramelize (turn brown). Allow to cool.
Heat oven to 375 degrees. In mixer, add bananas, eggs, extract, coconut oil, and honey. Blend until smooth. Add coconut flour, mix thoroughly. Wait about 2-3 minutes for the batter to thicken. Add macadamia and shredded coconut, allow to sit for 2-3 minutes.
Drop 1-2 tbsp a time on a greased cookie sheet (grease with coconut oil). Cook in oven for 15 minutes. Remove from cookie sheet and cool on cooling rack. Enjoy!!!