Looking for cookie recipes, biscuit recipes, coconut cookie recipes, womans weekly recipe, biscuit recipes or gluten free recipes? These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy.
These sweet and soft cookies are the perfect afternoon treat - plus they're gluten-free.
Our coconut cookies are a little like macaroons, but with slightly more bite and crunch. Packed with the sweetness of the desiccated coconut, they are utterly more-ish. And for a little flourish, each one is topped with a sweet glacé cherry. This recipe makes 16 biscuits. Because they're pretty quick to make - only 15 minutes to prepare and about the same to bake, they make a great option to take to bake sales. You can easily double to quantities if you need more, and sell them individually or packaged in bags or 2-3. If you're cooking in batches, put the dough in the fridge until you're ready to bake it.
Ingredients
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
WEIGHT CONVERTER
grams
to
cups
Method
Set the oven to 180°C/350°F/Gas 4. Line a baking sheet (or two) with non-stick liner or baking parchment.
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, firm-ish 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 baking sheet. 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 cookies from the oven and leave to cool for a few minutes, and then slide them on to a wire rack to cool completely.
Top tips for making coconut cookies
We used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.
The cookies spread slightly during cooking, so don't place them too close together on the baking tray.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
Gluten free biscuit recipe with no added sugar
