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.
A food processor is not a necessity. Just mash the bananas with a fork and mix in the rest of the ingredients. Fork, in my opinion, is the handiest kitchen tool! You are not missing anything if you don’t make your cookies perfectly round, I assure you they taste the same. Make sure to press the cookies a little though before baking.