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Cornmeal Coconut Cookies The Best Recipes

Are you searching for recipes Cornmeal Coconut Cookies, each of our site provides recipes Cornmeal Coconut Cookies that an individual need Listed here are the tested recipes Cornmeal Coconut Cookies of which you need

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."

Ingredients :

  • 1 1/4 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
  • 1/2 cup shredded coconut
  • 1/4 teaspoon salt
  • 1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Instructions :

Prep : 15M Cook : 48M Ready in : 35M
  • 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.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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