Preheat oven to 400°F and line a baking sheet with parchment paper.
Mash 2 large bananas until totally smooth. Stir in 1 1/2 cups shredded coconut, 1 cup chocolate chips, 1/4 cup creamy peanut butter, and 1/2 teaspoon vanilla extract.
Scoop the cookie dough onto the baking sheet in about 2 tablespoon sized balls. Squish them flat into a cookie shape with a fork, they won’t spread like normal cookie dough when you bake them, so you need to form them into the shape you want before you bake them!
Sprinkle the tops with a pinch of flaky sea salt if you have it, and love sweet and salty like I do!
Alternatively, throw all ingredients except the chocolate chips into a food processor and process until combined. Add the chocolate chips and pulse several times to incorporate.
Bake for 12 to 15 minutes, until firm and lightly golden-brown on top.
Allow to cool slightly, then devour a few while they’re hot. You can keep the rest in a ziplock in the freezer for months, or at room temperature in an airtight container for up to 3 days.