Cornmeal Coconut Cookies
- 1 1/4 cups butter, softened
- 1 cup white sugar
- 1 egg
- 2 cups finely-ground cornmeal (such as Goya(R) 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(R) CoconutTM)
- 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.
butter, white sugar, egg, cornmeal, flour, baking soda, lime, shredded coconut, salt, coconutflavored rum
Taken from www.allrecipes.com/recipe/212860/cornmeal-coconut-cookies/ (may not work)