• 32servings
  • 55minutes
  • 89calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/4 cup canola oil

  3. 2 eggs

  4. 1/4 cup lime juice

  5. 1 teaspoon vanilla extract

  6. 1/4 teaspoon coconut extract

  7. 1-3/4 cups all-purpose flour

  8. 2/3 cup cornmeal

  9. 1-1/2 teaspoons baking powder

  10. 1/4 teaspoon salt

  11. 1 cup flaked coconut

  12. 1 teaspoon grated lime peel

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice, vanilla and coconut extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime peel.

  2. Divide dough in half. With lightly floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 20-25 minutes or until set.

  3. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 32 cookies.


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