Ingredients35 m servings 95
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 95 calories; 5.2 11.2 0.9 17 77 Full nutrition
ReviewsRead all reviews 4
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 mad...
These cookies were not a favorite, but I'm sure they just meet a required taste. Thanks anyways!