Preheat oven to 350F and line a baking sheet with parchment paper. Mash the banana in a medium sized bowl, then stir in the shredded coconut, mix until combined.

Using your hands or a tablespoon, form small balls then flatten into discs. Place on prepared baking sheet and repeat. To create a small hole in the center of each cookie, use a chopstick or your finger.

Bake for 20-25 minutes, until cookies are golden brown. Remove from oven, let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Melt the chocolate chips in a small microwave-safe bowl then stir in coconut oil. Drizzle over each cookie then transfer to the refrigerator to let set.