6 tablespoons (3/4 stick) unsalted butter, room temperature
1 very ripe banana, mashed
1 egg at room temperature
1/2 cup raisins, or any other dried fruit desired
1/2 cup chopped walnuts
How to make it
Preheat an oven to 325 degrees. Lightly grease 1 or 2 baking sheets or line each with a "Silpat" nonstick liner.
In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the raisins (or other dried fruit) and walnuts.
Spoon the dough by heaping tablespoons onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 - 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire wrack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.