Cornmeal Coconut Cookies

Name: Cornmeal Coconut Cookies
Total time: 35
Yield: 48
Ingredients: 1 ¼ 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; ½ cup shredded coconut; ¼ teaspoon salt; 1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Recipe by Milly Suazo-Martinez from allrecipes.com

Dessert 35 Mins.

Ingredients

48 servings

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1 ¼ cups butter, softened
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1 cup white sugar
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1 egg
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2 cups finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal)
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1 cup all-purpose flour

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1 teaspoon baking soda
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1 lime, zested
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½ cup shredded coconut
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¼ teaspoon salt
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1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Instructions

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.