Cornmeal Coconut Cookies

3 Reviews

Prep: 15 min
Cook: 8 min
Ready In: 35 min

“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.” - by Milly Suazo

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Metric US

Original recipe yields 4 dozen cookies

Directions

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.

Nutrition

Amount Per Serving (48 total)

Calories
95 cal
5%

Fat
5.2 g
8%

Carbs
11.2 g
4%

Based on a 2,000 calorie diet

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Reviews (3)

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Gimpy

Sep. 21, 2011

"This recipe is outstanding! My wife & kids loved these cookies, and I'll make this one again soon. I thought the lime might be overpowering, but it was good...." See more"

Madchen

May. 26, 2010

"I love these cookies! Not quite the same consistency as the normal cookie, but still I am happy with it. I doubled the rum (hehe) , and it gives it a little bite of a corn bread texture. I made it f..." See moreor our Mother's Day brunch & everyone loved them."