Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, mash the bananas well. Add coconut oil, oats, almond flour, baking powder, salt, and pineapple. Mix well.

Using a small ice cream scoop, scoop 16 mounds of the batter onto the prepared baking sheet and flatten slightly. Bake for 20 minutes or until golden brown and set, rotating the pan halfway through. Let cool on the pan for 10 minutes then transfer to a wire rack to finish cooling completely.

Place a small scoop of ice cream on the flat side of one cookie, place another cookie on top, and gently squeeze together. Roll the edges of the cookie in coconut flakes. Repeat with remaining cookies.

Freeze for at least 1 hour.