In a medium mixing bowl, mash ripe bananas until mostly smooth and not many chunks are left. I use the back of a fork.
Add the oats, white chocolate chips, and shredded coconut, stirring until combined.
Using a spoon, drop tablespoon-fuls onto a baking sheet lined with a silicone mat or sprayed with nonstick spray. The cookies don't spread or change shape, so you don't have to worry about that very much. They end up looking pretty close to the way you put them in.
Bake for 10-12 minutes until the tops are golden brown and they feel slightly firm to the touch. Let sit on the baking sheet for a few minutes before transferring cookies to a cooling rack.