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  • Writer's picturelifeofandra

Coconut Cookies with Peach & Pineapple (Gluten-Free and Dairy-Free Recipe)

Updated: Mar 20

coconut cookies with peach and pineapple

These are probably some of my favourite cookies to make and I know I say this about most of the cookie recipes I post here, but I'm even more serious this time.

I've made so many cookies throughout the years based on this recipe, that I've lost count of all the types of fillings I've tried for them. I've made them simple, most of the time with pineapple but I'm definitely a big fan of the peach version.

This recipe makes 10 pineapple coconut cookies and 10 peach coconut cookies.

They take about 10 minutes to make and 20 minutes to bake.

*If you want to make them only with peach or only with pineapple feel free to do so, just make sure you double the quantity of fruit.

*If you want them to have both peach and pineapple, make sure you have 20 small pieces of each fruit.


coconut cookies with peach and pineapple ingredients
  • 150g desiccated coconut

  • 2 large free-range eggs

  • 100g caster sugar

  • 1/2 cup gluten-free flour

  • 1 tablespoon vanilla essence

  • 40g fresh or tinned peaches drained (10x1cm pieces)

  • 40g fresh or tinned pineapple chunks drained (10x1 cm pieces)

How to:

  1. Get all ingredients ready on your table/countertop and line a tray with baking parchment.

  2. Preheat the oven to 180C/gas 4.

  3. In a mixing bowl, add all ingredients apart from the peaches/pineapple.

  4. Mix everything until you get a sticky consistency.

  5. Put a tablespoon of mixture in the palm of your hand, place a peach or pineapple piece in the middle and cover it in the coconut mix. You can also divide the mixture in half, and then each half into 10 equal pieces, this way you make sure the cookies will be all the same size.

  6. Place the cookies on the tray you prepared earlier, pressing them slightly (they need to be more flat than spherical) and leaving at least 2-3cm between them.

  7. Put them in the oven at 180C/gas 4 for about 18-20 minutes (until golden brown).

  8. Once you get them out of the oven, let them cool for a few minutes (5 or more if you can).

  9. You can eat them warm, or wait for them to completely cool down, it's all up to you.

If you leave them uncovered for too long, they might get a bit tough, but they will still be great with tea or coffee.

Kept in an airtight container, they should last for 2-3 days at room temperature.

If you try this recipe, please let me know how it went. If you have any questions, please leave a comment and I'll try my best to help.

If you like this recipe, please click on the little heart below!

I hope life treats you well.

Take care.

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