Cornmeal Coconut Cookies

Cornmeal Coconut Cookies

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    35 m
Milly Suazo
Recipe by  Milly Suazo

“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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Ingredients

Adjust Servings

Original recipe yields 4 dozen cookies

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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.

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Reviews (3)

Rate This Recipe
Gimpy
4

Gimpy

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.

Madchen
4

Madchen

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 for our Mother's Day brunch & everyone loved them.

Shelia
2

Shelia

These cookies were not a favorite, but I'm sure they just meet a required taste. Thanks anyways!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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