- 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.