Preheat oven to 350F and line a baking sheet with parchment paper.

Add the mashed bananas and coconut to a bowl and mix to combine until a dough forms.

Using a cookie scoop, scoop the dough into a ball and place it on the prepared baking sheet. Then using your hands flatten the dough and shape it into a round cookie.

Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.

Bake for 20 minutes until the coconut is lightly golden. Remove from oven and let cool.

While cookies are cooling, melt the chocolate by adding the chocolate chips and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.

Once cookies are cool dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.

Transfer cookies to the freezer (or fridge) for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. Enjoy immediately or save for later!