- 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
- 1 egg
- 1 Teaspoon vanilla extract
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.