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 caloriescarbohydrate: 11.2 gcholesterol: 16.6 mgfat: 5.2 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 3.3 gservingSize: -sodium: 76.6 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Cornmeal Coconut Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
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.
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.