Gluten Free Cookies: Hawaiian Wedding Cookie Recipe

A Cookie from the Aloha State 

 You can never have too many great recipes for gluten free cookies to draw from. Of all the gluten free recipes I make and adapt, cookies have got to be my favorite. I adapted a lot of recipes to make my book the Gluten Free Cookie Jar.

These are so handy to have on hand when you have friends and family. They are the perfect nibble with a cup of coffee at the end of the day. This recipe gives the Mexican Wedding Cakes a tropical twist. 

You’ll find more cookie recipes just like this one in my cookbook Gluten Free Cookie Jar.

Gluten Free Hawaiian Wedding Cookies

Preheat the oven to 350 degrees.

You will need:

• 1 cup of butter, softened
• 2/3 cup powdered sugar
• 1/2 tsp. salt
• Minced zest of 1 lime
• 1 1/4 cups gluten free flour blend
• 1/2 cup cornstarch
• 1/4 cup coconut flour
• 1 1/2 tsp. xanthan gum
• 1 cup macadamia nuts, chopped
• 1 cup sweetened flaked coconut, toasted
• Juice of 1/2 of a lime
• 2 cups powdered sugar to roll the cookies in

 Cream the butter, 2/3 cup powdered sugar, salt and lime zest until light and fluffy. Whisk together the gf flour blend, cornstarch, coconut flour, and xanthan gum in a medium bowl. Add the flour mixture along with the nuts, toasted coconut and lime juice until combined.

 Shape the dough into 1 1/2″ balls ( one tablespoon size). Using a cookie scoop makes it easy. Place them on parchment lined baking sheets 2″ apart and bake for 15-18 minutes or until lightly golden on the bottom. Let them cool on the cookie sheets for 6 minutes.

 Immediately roll the cookies in the 2 cups of powdered sugar while they are hot to coat them. Place on a cooking rack to thoroughly cool. Go ahead and place a piece of parchment under the cooling rack to catch the powdered sugar that falls. It makes clean up easier later.

When the cookies have cooled completely, roll them again in the powdered sugar. Store in an airtight container. If you want to stack them make sure you place parchment paper between the layers of cookies so they do not stick to each other. I would not place them more than 3 layers deep. Makes 3 dozen

 To toast the coconut: spread it in a thin layer on a baking sheet and toast in a 350 degree oven until golden brown, about 10-15 minutes. Stir the coconut every few minutes so the bottom of it does not burn.

Make extras and share. This is one cookie you will do again and again. 

Kathy

Ps… If you don’t have my book the Gluten Free Cookie Jar, I encourage you to get it. This is one of the recipes in there.

There’s also a recipe for oreo’s, nutter butter cookies, little debbie oatmeal cream pies, and lots of others.