Here's my feedback:
My cookies came out slightly dry (although after one day in a sealed container they have become moister). The recipe says that the batter might be slightly looser than normal cookie dough, and mine was rather thick & pasty. I think part of this was due to the fact that I only had ONE brown and over-ripe banana, to which I added 3 almost-ripe bananas to get the 1 1/2 cups. This factor also contributed to my second critique: they were less sweet than I would have liked. Feel free to state the obvious - that when you don't add any sugar (or even sweetener besides fruit), you are going to get something less sweet than normal cookies. But I think they would have been sweeter if all my bananas were over-ripe. And maybe also next time I would sauté them with a touch of maple syrup or agave nectar in intensify the flavor. If I were going the extra mile there I might also have toasted the almond meal before mixing it in. Indeed.
The awesome part: these cookies were high in chocolate content, and therefore very yummy. Due to the consistency & coconut content, they remind me a bit of Passover macaroons, but better. Tasty enough to make me freeze the rest of them so that I don't eat them all in one day. Overall - a great alternative for someone who is willing to make butter-less, egg-less, flour-less cookies. :)