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Preheat oven to 350°F. Line a large baking sheet with silicone baking mat or parchment paper.
In a food processor or blender, puree banana until it becomes a smooth liquid. Add in coconut and pulse just a few times to evenly mix the two ingredients. Be careful to not overmix. The coconut should still be in shreds, but just smaller. Your mixture should be thick.
Scoop 1 tbsp of dough and place onto cookie sheet. Repeat with remaining dough, spacing two inches apart. Use the back of a spoon to flatten each cookie into a circle that is ¼ inch thick.
Bake cookies about 17-20 minutes or until edges turn brown and surface is no longer wet. Let cookies cool completely on baking sheet before removing. The bottom of the cookies do stick a little, so make sure to use a cookie spatula to remove cookies from sheet.