Every kid wants an after-school cookie snack. This banana-based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.
Soak the dates in hot water for 30 minutes, then drain and dry.
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
Bake until golden brown on the bottom, 15 to 20 minutes, cool.
Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
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