Cornmeal Coconut Cookies

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™)

Steps

1. 1Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
2. 2Beat 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. 3Bake 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.