Soft and chewy Banana Coconut Thumbprint Cookies made with only three ingredients. Naturally gluten-free and filled with creamy dulce de leche.

Scale

1 ripe banana, mashed

2 cups unsweetened shredded coconut

1/3 cup dulce de leche

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1. Preheat oven to 350°F (175°C).

2. Mash the banana until smooth.

3. Mix with shredded coconut until combined.

4. Roll into 12 balls and place on a lined baking tray.

5. Press the center of each cookie with your thumb.

6. Bake for 15–18 minutes until lightly golden.

7. Cool slightly and fill each center with dulce de leche.

Use a ripe banana for the sweetest flavor.

Fill after baking for a creamy center.

Store in the refrigerator for up to 5 days.