Rebecca's Tropical Granola Grabbers

Switch up your cookie routine with these granola grabbers bursting with the tropical flavors of macadamia nuts, dried mango, and toasted coconut.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 353 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 3 cups granola
• 1 cup dried banana chips
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.75 cup firmly packed brown sugar
• 0.5 teaspoon coconut extract
• 0.75 cup shredded coconut
• 0.5 teaspoon banana extract
• 0.5 cup coarsely chopped macadamia nuts
• 0.5 cup coarsely chopped dried pineapple
• 0.5 cup coarsely chopped dried mango
• 1.75 sticks butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.

Step 2

Blend granola in a food processor until finely ground. Set aside in a bowl.

Step 3

Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.

Step 4

Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.

Step 5

Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.

Step 6

Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.

Step 7

Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.