Cornmeal Coconut Cookies

Ingredients

• 1 teaspoon baking soda 
• 1.3 cups butter softened
• 0.5 cup coconut or shredded
• 1 tablespoon coconut-flavored rum bacardi® (such as )
• 1  eggs 
• 1 cup flour all-purpose
• 2 cups finely-ground cornmeal yellow fine goya® (such as Corn Meal)
• 1  lime zest 
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

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