Banana Rum Coconut Cookies
- 2/3 cup dark brown sugar, packed
- 1/2 cup ripe mashed banana (about 1 medium)
- 1/2 cup reduced-fat mayonnaise
- 1 teaspoon rum
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1 cup quick-cooking oats
- 1/2 cup flaked sweetened coconut
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 Dash ground ginger
Preheat oven to 350 degrees.
Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture. Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 degrees for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.