Recipe by Milly Suazo
"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."
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1 1/4 cups
finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal)
coconut-flavored rum (such as Bacardi® Coconut™)
This recipe is outstanding! My wife & kids loved these cookies, and I'll make this one again soon. I thought the lime might be overpowering, but it was good.
I love these cookies! Not quite the same consistency as the normal cookie, but still I am happy with it. I doubled the rum (hehe) , and it gives it a little bite of a corn bread texture. I made it for our Mother's Day brunch & everyone loved them.
These cookies were not a favorite, but I'm sure they just meet a required taste. Thanks anyways!
I didn't have the super fine cornmeal, so I used the Albers that I had on hand. Still delish, still light and wholesome, but admittedly a bit gritty at the end...we were ok with that and ate 'em happily. The butter content is what makes these amazing. I used unsweetened coconut, shredded real small, I think chunkier would have been more interesting and it could have stood the mini amount of sugar that comes with sweetened coconut. I will make these again, they are unique and satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornmeal Coconut Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 47
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