cornmeal coconut cookies
Ingredients
- Servings: 4
- 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 (such as bacardi® coconut™)
Recipe
Preparation Time: 15 mins
Cook Time: 8 mins
Ready Time: 35 mins
- 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 until the mixture forms a soft dough. drop by rounded teaspoons 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.
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