Ingredients
1/2 cup shortening, room temperature1/4 cup creamy cashew butter1 cup sugar1 cup mashed ripe banana (about 2 medium)1 large egg, room temperature1 tablespoon grated lime zest1 teaspoon salt1/2 teaspoon baking soda1-3/4 cups unsweetened finely shredded coconut1-1/2 cups all-purpose flour1/2 cup sweetened flaked coconut
Preparation
Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined.
Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.
