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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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These cookies are delicate and crispy, like biting into a crunchy slice of sweet cornbread. You can add vanilla instead of the rum. I just did that to compliment the shredded coconut, and it worked like a charm. Ingredients:
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 rum (such as bacardi® coconut™) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
2. 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.
3. 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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