Add all ingredients to a blender* except for the shredded coconut and chocolate chips and blend for about 20 seconds to combine everything. Scrape the sides of the bowl and blend again if necessary. Using a spoon, mix the shredded coconut and chocolate chips into the batter. Let the batter rest for about 15 minutes before making your cookies.
Heat your waffle iron and set the temperature to low if you have that option. Some waffle irons don't have this option so you can turn it on and off during baking so it's not so hot.
Grease the iron well with coconut oil (do this each time after each cookie). Pour about 1 1/2 tablespoons of batter in the iron and let it cook for about 2 minutes or until golden and cooked all the way through.
* To measure 1 1/2 cups of bananas, I slice the bananas and fill the measuring cup to the top with the slices. * In place of a blender I often use an immersion hand blender to make this recipe because I find it easier to clean. You can use your blender or food processor as well. * For all my cookies to be the same size, I use a cookie scoop to pour the batter into my waffle iron. I use a medium cookie scoop which holds about 1 1/2 tablespoons of batter per cookie.