Gluten-free coconut cookies

(64 ratings)
Gluten-free coconut cookies
Gluten-free coconut cookies
  • Makes: 16

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe 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

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.


  1. 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.
  2. 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.
  3. Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
  4. 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.

Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 130(kcal)
  • Fat 7.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 4
(64 ratings)

Your comments


I found 180° was too hot, so mid way through I reduced this to 150°. Baked for 17 mins. I also added choc chips & chopped nuts. They were lovely!

Jan Stevenson

My first attempt at gluten free baking, a fantastic success, very easy to make and they taste delish!! Love this biscuit recipe, thanks for sharing :)


I've made these over and over again and just wanted to come back to thank you :). When I don't have glace cherries, I just pop an almond in the middle. Have also tried the recipe with dairy free spread rather than butter and the cookies were still yum - thank you!


I just tried to make these, but they didn't spread out, just stayed like little balls. Not sure what I did wrong! The only thing was that I didn't have any large eggs, only medium. :-(


I have just made these biscuits and they are fantastic! Really easy to make, dont take long to do at all. Great recipe!! 10/10 from me! Thanks


Yummy! I cooked these for a friends BBQ and they went down a treat! I only cooked them for about 13mins though, which made them gooeyer and stickier inside which I really liked!

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