Coconut Banana Macaroons

In México you can find some amazing coconut macaroons, which are of course loaded with sugar and sometimes milk. I thought to myself, how can I make this healthier? Solution: Add banana. I can't say that this is totally an original idea, as a while back a came across a recipe for 2 ingredient oatmeal cookies, which, as you may have guessed, contain oatmeal and bananas.
This recipe can be as simple as just mashing a banana and adding enough coconut to make a cookie-type dough, but I prefer to kick it up a notch and add a couple more health and flavor boosting ingredients.

Plus these little nuggets are also vegan \ gluten-free \ grain-free.

Coconut Banana Macaroons
1 medium banana, mashed
75 grams finely shredded, unsweetened coconut
1 tsp real maple syrup (or agave or honey)
1 tsp vanilla extract
1 tbsp chia seed
1 tbsp coconut oil
pinch of sea salt

Pre-heat oven 400°. Grease cookie sheet (I used coconut oil). Combine ingredients thoroughly. This should have a consistency of cookie dough. If it is too runny, add more coconut. Too dry and crumbly, add a tiny bit of water. Make little balls and lightly press them onto your greased baking sheet. Bake for about 15 minutes (check after 10 minutes). The macaroons will be slightly golden.  Let cool and enjoy! Makes around 12 macaroons.