Cornmeal Coconut Cookies

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.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 95 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.