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.