Are Coconut Biscuits Gluten-Free? What You Need to Know

December 29, 2025 •

3 min read

While coconut itself is naturally gluten-free, the question 'are coconut biscuits gluten-free?' does not have a simple yes or no answer. The final gluten status depends entirely on the other ingredients used, most importantly the type of flour, and the preparation environment.

Quick Summary

The gluten-free status of coconut biscuits is conditional, hinging on the specific recipe and manufacturing methods employed. While coconut is naturally free of gluten, many biscuit recipes use wheat flour, requiring consumers to check for certified gluten-free versions or opt for safer alternatives like homemade recipes or traditional macaroons.

Key Points

Not Inherently Gluten-Free: The gluten-free status of coconut biscuits is determined by the flour used, not the coconut itself.
Always Check Labels: For store-bought biscuits, a reliable 'gluten-free' certification on the packaging is essential to avoid hidden gluten and cross-contamination.
Macaroons are Safer: Traditional coconut macaroons, made without wheat flour, are often a naturally gluten-free alternative, but still require ingredient verification.
Bake Your Own: The only way to ensure 100% gluten-free coconut biscuits is to bake them yourself using certified gluten-free ingredients and equipment.
Beware of Cross-Contamination: Even if a biscuit is made with gluten-free flour, it can be contaminated in a shared manufacturing facility unless certified.
Know Your Ingredients: Common gluten-free flours used in safe coconut biscuits include coconut, rice, or almond flour, replacing the traditional wheat base.

Coconut is a naturally gluten-free ingredient, which is why it is a popular staple in many recipes for those with gluten sensitivities or celiac disease. However, the assumption that all coconut biscuits are therefore gluten-free is a common and potentially unsafe mistake. The key lies in understanding the composition of the biscuit beyond its primary flavouring.

The Critical Role of Flour in Biscuit Production

Most conventional biscuit recipes rely heavily on wheat flour to create their structure and texture. Wheat flour contains gluten, a protein that triggers adverse reactions in individuals with celiac disease or a gluten sensitivity. For a coconut biscuit to be truly gluten-free, the wheat flour must be substituted with a safe alternative. Common gluten-free flour replacements include:

Coconut Flour: A popular, high-fiber, and grain-free option made from dried, ground coconut meat.
Rice Flour: A versatile, gluten-free flour used in many baked goods.
Almond Flour: Often used to create denser, moist cookies, and is naturally gluten-free.
Buckwheat Flour or Quinoa Flakes: Used in specific gluten-free recipes like Anzac biscuits.

Store-Bought vs. Homemade Coconut Biscuits

The source of your coconut biscuit is a major determinant of its gluten status. Here’s how to navigate the options:

Store-Bought Biscuits

For commercially produced biscuits, reading the label is non-negotiable. A product is only certified gluten-free if it has been tested and confirmed to meet specific standards, which typically means it contains less than 20 parts per million of gluten.

Look for certification logos: Reputable brands will clearly display a gluten-free certification logo, providing assurance against cross-contamination.
Check the ingredients list: Always scan for wheat, rye, or barley. If the product contains oats, ensure they are specifically certified gluten-free, as oats are often cross-contaminated during processing.
Be aware of “gluten-free” claims: Some products may state they are 'made with gluten-free ingredients' but lack certification, which may not guarantee protection against cross-contamination from shared equipment in the manufacturing facility.

Homemade Biscuits

Baking your own coconut biscuits is the most reliable way to guarantee they are gluten-free.

Control your ingredients: Select certified gluten-free flour blends and ensure all other components like flavorings and butter are also gluten-free.
Prevent cross-contamination: Clean all cookware, utensils, and surfaces thoroughly to remove any traces of gluten-containing ingredients.
Utilize recipes: Many online resources, like those on sites such as Coeliac Sanctuary, offer dedicated gluten-free coconut biscuit recipes.

Coconut Macaroons: A Often Naturally Gluten-Free Option

For those seeking a dessert that is more reliably gluten-free, the coconut macaroon is an excellent alternative. While a traditional biscuit relies on a flour base, a classic macaroon is typically made from just three main ingredients: shredded coconut, egg whites, and sugar.

Unlike their biscuit counterparts, macaroons are often naturally gluten-free due to the absence of traditional flour. However, as some modern recipes or commercial bakeries might add flour or other ingredients for texture, it is still wise to exercise caution and check for certification or verify the ingredients.

Comparison Table: Coconut Biscuits vs. Coconut Macaroons


Feature	Coconut Biscuit	Coconut Macaroon
Core Ingredients	Coconut, flour (often wheat), sugar, eggs, leavening agents	Shredded coconut, egg whites, sugar (sometimes condensed milk)
Gluten Status	Conditional. Depends entirely on the flour used. Many commercial types contain gluten.	Often naturally gluten-free. Traditionally flourless, but check ingredients as some recipes may vary.
Texture	Firm and crumbly, similar to a traditional cookie.	Dense, chewy, and moist on the inside with a crisp, toasted exterior.
Appearance	Often flat and round, or shaped by cutters.	Irregularly mounded or dolloped, not typically flat.
Risk of Hidden Gluten	High in conventional versions; requires careful label checking in GF versions.	Low, but not zero. Always check for added flour or cross-contamination in commercial versions.

Conclusion: Navigating Your Options

So, are coconut biscuits gluten-free? The answer is: some are, and some aren't. While the coconut itself poses no risk, the biscuit's other ingredients, particularly the type of flour and the manufacturing environment, are what determine its safety for a gluten-free diet. For the safest option, choose products with a clear and reputable gluten-free certification. A naturally gluten-free option is the traditional coconut macaroon, though label-reading is still a good practice. If you want complete control and assurance, baking your own at home using certified gluten-free ingredients is the way to go.

For more information on celiac disease and managing a gluten-free diet, consider checking resources like Beyond Celiac.

Frequently Asked Questions

Yes, coconut is a naturally gluten-free fruit and is safe for individuals with celiac disease or gluten sensitivity.

A person with celiac disease can only eat coconut biscuits if they are specifically certified gluten-free, ensuring both ingredients and manufacturing process are safe.

A key difference lies in the use of flour. Traditional macaroons are typically made with shredded coconut, egg whites, and sugar, and are naturally flourless. Coconut biscuits, however, usually contain a flour base, which may be gluten-free or not.

You must read the ingredients list carefully. Look for wheat, barley, or rye. The safest option is to purchase a product with a clear 'gluten-free' certification mark on the packaging.

While traditional coconut macaroons are typically gluten-free, some recipes or manufacturers may add flour. It is always safest to check the ingredients list or for a certification.

Yes, coconut flour is a safe and popular gluten-free and grain-free flour alternative for baking.

Cross-contamination is a significant risk for commercially produced coconut biscuits if they are made in a facility that also processes wheat-based products. A 'gluten-free' certification helps mitigate this risk.