Hawaiian Wedding Cookies

Little bites of cookie goodness 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 we make and adapt, these cookies are a real favorite.

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.

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(omit if your flour blend has it already)
  • 1 cup macadamia nuts, chopped
  • 1 cup sweetened flaked coconut, toasted
  • Juice of 1/2 of a lime
  • 2 cups powdered sugar in a medium short bowl (to roll the cookies in after baking)

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.

Happy Baking!


Your Gluten Free Kitchen

If you liked this recipe please purchase our book: The Gluten Free Cookie Jar cookbook.

Go here to purchase. click here.

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




  • Sarah

    Reply Reply November 14, 2016

    Have Corn Allergies – what can we sub it for?



    • kathy

      Reply Reply November 15, 2016

      Tapioca flour is an easy substitute for cornstarch.

  • Marie

    Reply Reply November 17, 2016

    These sound delis! I will have to make these soon. Shared on P.

    • kathy

      Reply Reply November 22, 2016

      Awesome! Let me know how they turn out.:)

Leave A Response

* Denotes Required Field