Cornmeal Coconut Cookies - cooking recipe

Ingredients
    1 1/4 cups butter, softened
    1 cup white sugar
    1 egg
    2 cups finely-ground cornmeal (such as Goya(R) Fine Yellow Corn Meal)
    1 cup all-purpose flour
    1 teaspoon baking soda
    1 lime, zested
    1/2 cup shredded coconut
    1/4 teaspoon salt
    1 tablespoon coconut-flavored rum (such as Bacardi(R) CoconutTM)
Preparation
    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.

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