These easy-to-make cookies are sweet and crispy: the perfect afternoon treat. Corn has a lot of natural sweetness which pairs well with the coconut. If you don't have yellow cornmeal on hand, you can easily use polenta instead.
Preheat the oven to 350 degrees F.
Combine the flour, cornmeal, baking powder, salt, and coconut in a bowl.
Beat the butter and sugar in an electric mixer until light and fluffy. Add the egg and vanilla and mix until fully combined. Add the flour mixture and mix, just until combined.
Drop balls of dough onto a parchment-lined baking sheet, leaving a few inches between each ball of dough. Bake the cookies for 14 to 16 minutes, rotating the sheets halfway through their cook time, until the edges are lightly golden brown.
Move the cookies to a wire rack to cool.