Gluten-free coconut cookies recipe

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  • Gluten-free
makes: 16
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min
-18 (plus cooling time)

Nutrition per portion

Calories 130 kCal 7%
Fat 7g 10%
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  • These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy.


    • 60g (2oz) butter, softened
    • 125g (4oz) caster sugar
    • 1 large egg, beaten
    • 75g (2½ oz) desiccated coconut
    • 150g (5oz) gluten-free plain flour
    • 8 glacé cherries, halved
    • Baking sheet(s) lined with non-stick liner or baking parchment


    • Set the oven to gas mark 4 or 180°C. Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour. Mix all the ingredients together to give a smooth, firmish dough.

    • Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s). Press half a glacé cherry on top of each biscuit.

    • Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.

    • Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.

    Top tip for making Gluten-free coconut cookies

    Top tip from Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray.

    Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

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