Girl Scout cookie season is in full swing — and while I never was a Girl Scout myself, I definitely did partake in the cookies (Tagalongs, Thin Mints, and Samoas were my favorites). These coveted little treats are only available at certain times of the year, so you really have to stock up and savor them when the season strikes. However, with this recipe I recently came across on TikTok, waiting may no longer be an issue.

Yumna Jawad, better known as@feelgoodfoodie on social media, recently posted a recipe for her two-ingredient banana coconut cookies. While Jawad doesn’t explicitly mention Samoas, her cookies immediately reminded me of them. So naturally, I gave the recipe a go to see if they tasted anything like the beloved Girl Scout cookie. (A stretch, I know, but I was curious!)

How to make two-ingredient banana coconut cookies

To make these sweet treats, all you need are two ingredients: ripe bananas and unsweetened shredded coconut. (Although technically it’s three if you’re drizzling with chocolate chips.)

To start, mash two bananas in a bowl with a fork until completely soft. Add in two cups of shredded coconut, and mix with a fork until well-combined. Scoop out equally sized balls of the mixture onto a baking sheet lined with parchment paper.

Flatten them down a little if you want flatter cookies, or leave them domed if you want more rounded cookies. Bake for 12 to 13 minutes in a 350-degree oven, until the edges are lightly golden brown.

While the cookies are cooling, melt 1/2 cup of chocolate chips and drizzle it over each cookie. Refrigerate the cookies for 30 minutes until the chocolate is set, and dig in!

My honest review

These look pretty impressive, but were super easy to make. If you have just a few pantry ingredients on hand (I always have coconut and banana) then you can whip these up in no time. They taste pretty good too, with a similar chew and flavor to a macaroon.

The banana acts as a binder to provide some body and natural sweetness, while the coconut brings that classic tropical flavor and additional chew. The dark chocolate on top seals the deal and makes it a delicious little bite. I ate one straight out of the fridge (they’re best stored cold), and it reminded me of a Mounds candy bar, but with some extra banana flavor.

While it doesn’t taste exactly like a Samoa since its missing that signature caramel flavor, you still get a similar vibe (and of course, a more pronounced banana flavor). One cool thing about these is that they can be made vegan depending on what type of chocolate you use. If you’re craving a Girl Scout cookie and don’t want to wait to place an order, I’d say it’s a pretty good substitute.

Tips for making two-ingredient banana coconut cookies

(Alexandra Foster is an assistant editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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