Preheat your oven to 180C (355F) and line one baking tray with baking paper.
Using a fork or masher, mash the peeled bananas well. Add the shredded coconut and mix well. Using a cookie scoop, scoop the cookie mixture and place it on the baking paper (each cookie should be around 2 tbsp in size). Make sure there is space between the cookies. Bake the cookies for 20-25 minutes, until the coconut starts to brown slightly. Leave on the baking tray for 5 minutes, then transfer to a cooling rack. When completely cool, start the chocolate decoration.
Start with the cup of chocolate to dip the cookies in. Melt the chocolate chips in a heatproof medium-sized bowl. At medium-low power, microwave the chocolate in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted. Dip only the bottom of the cookie into the melted chocolate and then place it on baking paper.
Then move on to 1/2 cup of chocolate for the drizzle. Melt the chocolate using the same method above. Place the melted chocolate into a small Ziploc bag and zip the bag closed. Cut one small end off the Ziploc bag and then drizzle the chocolate on top of each cookie.
When the chocolate has set, store in a airtight container in the fridge and consume within 3 days.