Coconut Banana Cookies

• 1/2 cup shortening, room temperature
• 1/4 cup creamy cashew butter
• 1 cup sugar
• 1 cup mashed ripe banana (about 2 medium)
• 1 large egg, room temperature
• 1 tablespoon grated lime zest
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1-3/4 cups unsweetened finely shredded coconut
• 1-1/2 cups all-purpose flour
• 1/2 cup sweetened flaked coconut

1. Preheat oven to 375u0b0. Cream shortening, cashew butter and sugar until light and fluffy. Beat in next five ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined.
2. Using a medium cookie scoop, drop dough 2 in. apart on parchment-lined
3. . Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cake-like texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

shortening, butter, sugar, mashed ripe banana, egg, lime zest, salt, baking soda, coconut, flour, coconut

Taken from www.tasteofhome.com/recipes/coconut-banana-cookies/ (may not work)