Banana Bread Cookies with Toasted coconut and chocolate chips

½ cup butter
½ cup granulated sugar
½ cup packed brown sugar
½ cup sour cream
1 egg
1 teaspoon vanilla
2 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon nutmeg
¾ cup mashed banana
½ cup lightly toasted coconut
½ cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees.
Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in sour cream, egg and vanilla.  Don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2+ Tablespoons more flour for high elevation. Fold in mashed banana, toasted coconut and chocolate chips. Scoop 1.5” mounds of dough onto parchment lined cookie sheet.
Bake at 375 degrees for 12-15 minutes depending on size. Let cool for 10 minutes.
Drizzle with Coconut Cream Glaze. Immediately sprinkle additional toasted coconut and mini chocolate chips. 
Let set. Share!

Coconut Cream Glaze
¼ cup coconut milk
2 cups powdered sugar
1 teaspoon coconut extract

Blend all ingredients until smooth. Transfer into freezer strength Ziploc until ready to use.