Cornmeal Coconut Cookies3 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
Original recipe yields 4 dozen cookies
- 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.
Amount Per Serving (48 total)
- 95 cal
- 5.2 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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"
"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."
Chewy Crispy Coconut Cookies
Coconut Almond Cookies
Just swipe to see more like this.