Cornmeal Coconut Cookies recipe

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Ingredients

1 ¼ cups butter, softened
1 cup white sugar
1 egg
2 cups finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal)
1 cup all-purpose flour
1 teaspoon baking soda
1 lime, zested
½ cup shredded coconut
¼ teaspoon salt
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Nutrition Info

94.8 calories
carbohydrate: 11.2 g
cholesterol: 16.6 mg
fat: 5.2 g
fiber: 0.4 g
protein: 0.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 76.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.

  2. Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.

  3. Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

Recipe Yield

4 dozen cookies

Recipe Note

These cookies are delicate and crispy, like biting into a crunchy slice of sweet cornbread. You can add vanilla instead of the rum. I just did that to compliment the shredded coconut, and it worked like a charm.

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