The other day I posted a recipe for Banana Peanut Butter Cookies and noticed that there was just a bit of rum in that recipe. Rum and bananas pair really well together, so I wondered what other rum/banana creations I could find. I then came across these Banana Rum Coconut Cookies that are a little bit hearty and a lot tasty. To get the recipe, read more

Banana Rum Coconut Cookies
From Cooking Light, April 2006

2/3 cup packed dark brown sugar
1/2 cup ripe mashed banana (about 1 medium)
1/2 cup reduced-fat mayonnaise
1 teaspoon rum
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup quick-cooking oats
1/2 cup flaked sweetened coconut
1/2 cup golden raisins
1/2 cup chopped walnuts
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground ginger

1. Preheat oven to 350°.
2. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture.
4. Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets.
5. Bake at 350° for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.

20 cookies (serving size: 1 cookie)

Nutritional Information
CALORIES 118(28% from fat); FAT 3.7g (sat 1.1g,mono 0.3g,poly 1.5g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 86mg; FIBER 1.1g; IRON 0.6mg; CARBOHYDRATE 19.9g

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