Cornmeal Coconut Cookies

Name: Cornmeal Coconut Cookies
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 296 milliliters butter, softened; 118 milliliters shredded coconut; 1 Tbsp coconut-flavored rum (such as Bacardi® ); 1 egg; 237 milliliters all-purpose flour; 473 milliliters finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal); 1 lime, zested; 0 teaspoons salt; 237 milliliters white sugar

Cornmeal Coconut Cookies is a vegetarian recipe with 48 servings. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 99 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have salt, coconut-flavored rum, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. Only a few people really liked this dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Baking Soda

Lime Zest

Cornmeal

Coconut

Butter

Dough

All Purpose Flour

Sugar

Salt

Egg

Rum

Equipment you will use

Baking Sheet

Bowl

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.

Ingredients you will need