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Cornmeal Coconut Cookies The Best Recipes

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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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