Coconut Cookies

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5 star Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Alex Jeffery


1 tsp vanilla
1 cup rice flour
1/2 Tbsp xanthan gum
1/2 cup potato starch
1/2 Tbsp baking powder
6 Tbsp applesauce
1 cup flaked coconut
1/2 cup margarine
1 cup sugar
sugar for sprinkling


Cream the margarine and sugar. Mix the dry ingredients together, add to the creamed mixture, and mix together. Add the applesauce and vanilla. Stir in the coconut. Drop by teaspoonfuls on a greased cookie sheet. Sprinkle lightly with sugar. Bake at 350 °F for 12 to 15 minutes.


If you bake these for 15 minutes or more they are very crisp and crunchy, and very good if you like that type of cookie. If you prefer soft cookies bake for the shorter time.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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