Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

In a bowl, mash bananas until mostly smooth, then stir in maple syrup, melted coconut oil, and vanilla.

Fold in shredded coconut, salt, and cinnamon until mixture holds together; chill 10 minutes if too wet.

Scoop tablespoonfuls onto the sheet and gently press into mounds.

Bake 12–15 minutes until edges are lightly golden; cool on a rack.