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Four-Ingredient Gluten-Free Italian Coconut Cookies

Rated as 4.5 out of 5 Stars

"These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled."
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46 m servings 66
Original recipe yields 24 servings (24 cookies)


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  1. Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
  2. Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
  3. Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
  4. Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving: 66 calories; 2.2 11.3 0.8 0 29 Full nutrition

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Read all reviews 4
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I had to add more flour for the dough to hold together. I think my egg whites made more liquid because they were from large eggs. I also used unsweetened coconut. The sugar in the dough makes...

I melted part of a dark chocolate bar and spooned some over the top of each cookie after they came out. I served them right out of the oven so they'd be warm. They were a nice hit with the roomm...

Delicious! Fun and easy to make! I added chocolate chips to one-third of the batch. My tips are: not to fret if the cookies fall apart a bit when rolling them in the coconut. Just pat toget...

Too chewy, used Carb Rite Flour and erythritol and extra flour also. Not great.