The Daily: NanaCoco Cookies, a vintage ShoeBox Oven Bakery recipe

NanaCoca is an oatmeal cookie made up of bananas, coconut, rum, currants and spice.


  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 3/4 cup firmly packed light brown sugar
  • 6 tbs. (3/4 stick) unsalted butter, at room temperature
  • 2 very ripe bananas, mashed
  • 1 egg, at room temperature
  • 1 cup of shredded coconut
  • 1/2 cup currants
  • splash of rum, optional


Preheat an oven to 325°F.

Lightly grease 1 or 2 baking sheets or line each with parchment paper.

In a bowl, stir together the flour, coconut, oats, baking soda, salt, nutmeg and cinnamon.

In a large bowl, cream the brown sugar, rum (optional) and butter until fluffy.

Add the banana and egg and beat with a fork until blended.

Stir in the flour mixture, about 1/2 cup at a time, then stir in the currants.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart.

Bake until golden brown, 8 to 12 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes.

Transfer the cookies to the rack and let cool completely.

Store in an airtight container at room temperature for up to 3 days.

0 responses to “The Daily: NanaCoco Cookies, a vintage ShoeBox Oven Bakery recipe”

      • Thank you for flagging that error. More recipes to come. Let me know how this one works for you. It’s a great meal to have after a dinner of a fresh spinach salad and broiled dill salmon.

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