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Four-Ingredient Gluten-Free Italian Coconut Cookies

Rated as 4.65 out of 5 Stars
904

"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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Ingredients

46 m servings 66
Original recipe yields 24 servings (24 cookies)

Directions

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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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Reviews

Read all reviews 11
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

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...

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...

These "Four-Ingredient Gluten-Free Italian Coconut Cookies" were quite good. They looked like "tiny snow balls," so they are perfect for the Christmas platter. I shaped mine with my meat-ball sc...

Delicious and easy to make. Best with dark chocolate drizzles! I've added this one to my favorites. I do agree with the other posts that adding a little extra flour helps with texture.

Super easy and great flavor. A great alternative to macaroons that come form the store that typically have gluten. Very light, but sweet.

Really good! Nice cookie. Crunchy on the outside and gooey on the inside. Will definately make again! Used brown sugar and worked perfectly! Would recommend baking. Better than most GF cookies.

Love these. I broiled them the last 3 minutes to toast the top coconut layer.

This is a great use of left-over egg whites. They are a smidgeon lighter than the regular macaroons but still have that great chew. I topped them with a chocolate drizzle because I love the fl...