Cornmeal Coconut Cookies Recipe - Allrecipes.com
Cornmeal Coconut Cookies Recipe
  • READY IN 35 mins

Cornmeal Coconut Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    8 mins
  • READY IN

    35 mins

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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Reviews More Reviews

Sep 21, 2011

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.

 
May 26, 2010

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.

 

8 Ratings

Jan 04, 2010

These cookies were not a favorite, but I'm sure they just meet a required taste. Thanks anyways!

 
Aug 14, 2014

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.

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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