Ingredients

• 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

Preparation

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.