Cornmeal and Coconut Cookies

These easy-to-make cookies are sweet and crispy: the perfect afternoon treat. Corn has a lot of natural sweetness which...
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Cornmeal and Coconut Cookies
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Cornmeal and Coconut Cookies

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.

18
Servings
61
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 ½  Cup  all-purpose flour
  • ¾  Cup  yellow cornmeal
  • ½  Teaspoon  baking powder
  • Pinch of salt
  • ¾  Cup  shredded coconut
  • 1 ½  sticks unsalted butter, room temperature
  • ½  Cup  sugar
  • egg
  • 1  Teaspoon  vanilla extract

Directions

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.

Nutritional Facts

Carbohydrate, by difference
13g
10%
Protein
2g
4%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Selenium, Se
6µg
11%
Water
2g
0%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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