Crispy Coconut Cookies (Samoa-Inspired)
Crispy Coconut Cookies (Girl Scout Samoa Cookie-Inspired)
Ingredients
½ ripe banana, mashed
½ + ⅛ cup unsweetened shredded coconut
1 scoop vanilla grass-fed/finished protein powder (Be Well By Kelly)*
Method
Preheat oven to 375–400°F (depending on oven strength).
In a bowl, mash the banana until smooth.
Mix in shredded coconut until evenly combined.
Add protein powder and mix thoroughly until a dough forms.
Scoop into 9 small portions and roll into balls.
Place on a parchment-lined baking sheet.
Bake for 5 minutes, or until tops are golden and crispy.
Optional: Add chocolate chips immediately after baking so they melt into the cookies.
Why This Protein Powder Matters
This Grass-fed & finished Protein Powder has been our go-to for 6 years and counting!
The vanilla grass-fed protein powder from Be Well By Kelly is key to this recipe’s texture and nutritional profile. It contains collagen-rich protein extracted like bone broth, delivering about 16g of collagen per scoop along with glycine—an amino acid known to support gut lining repair and overall digestive health.
Unlike many plant-based or whey-based powders, this one blends smoothly and helps create structure in the cookie without drying it out or making it chalky.
Important:
Other protein powders may not work the same way.
Plant proteins can make the cookies dry or crumbly
Whey isolates may create a rubbery texture & cause gut disruptions
Sweetened/additive containing powders can overpower the flavor
*Use code MUMWITHABUN for $10 off the vanilla grass fed Be Well By Kelly protein powder.
Benefits
Naturally sweetened (no added sugar)
Blood sugar–friendly (balanced with clean protein + fiber)
Rich in naturally occurring collagen & glycine for gut health support
Supports skin health (eczema) and connective tissue (collagen content)
Simple, eczema & allergy-conscious ingredients
Story Behind the Recipe
This recipe came together on one of those real-life mum days — my daughter wanted cookies, I had shredded coconut to use up, and one ripe apple banana sitting on the counter.
I didn’t want a sugar spike and personally don’t like when banana’s overpower recipes, so I kept the banana minimal and leaned on protein for balance.
The result: A crispy, golden cookie that instantly reminded me of Samoa cookies—but without the crash and itchy throat from too much sugar.
My 6 yr old said fresh out of the oven “it reminds me of popcorn,” haha. WIN! (she loves popcorn and it does have that deep roasted flavor profile)
For families navigating allergies (we’re managing over 18+), recipes like this aren’t only convenient. They’re also empowering. It’s proof that you can still recreate fun, nostalgic treats in a way that supports your child’s (and entire family’s) health ♡
Macros (Approximate – per batch / 9 cookies)
Entire Batch:
Protein: ~18–20g
Fat: ~18–20g
Carbs: ~20–24g
Sugar: ~6–7g
Per Cookie (approx):
Protein: ~2g
Fat: ~2g
Carbs: ~2–3g
Sugar: ~0.7g
(Varies slightly based on protein powder brand and banana size)
