You’ll have a hard time choosing whether these soft, tender, chewy, and crunchy coconut and cornmeal butter cookies are best served as a dessert or as a sweet side to a savory meal. They’re lovely on their own, however, they’re also the perfect accompaniment to a spicy or creamy bowl of soup, chili, or chowder. And since these sweet and salty, buttery cornmeal cookies are made with a coconut cake mix, you may just find yourself making them at least once a week.
If you’re the type of sad, deprived, in-the-dark individual who feels that sweet cornbread is an absolute sin, then now might just be a good time for you to look for another boring run-of-the-mill cornbread recipe because this one is most assuredly not going to be your jam. Sorry, not sorry. You do you and I’ll do me. This recipe is special. It’s for all of my fellow cherished and darling sweet cornbread-loving friends.
And, if you’re the type of person who feels that coconut is by far the most disgusting thing God Almighty has ever created, now also might be a great time for you to go in search of yet another recipe that might better suit your taste. This recipe uses both shredded unsweetened coconut and a coconut cake mix, so if you hate coconut, this recipe sure as heck ain’t gonna make you a happy lil’ camper.
Now, if you’re a true cookie-loving party animal who oohs and aahs over the combination of both sweet cornbread and coconut, welcome and come on in. These sweet, salty, soft, chewy, crunchy, buttery cookies are made with a store-bought cake mix, and what’s not to love about that? And since these cookies work just as well as a cornbread side as they do a dessert cookie, your biggest dilemma will be choosing just how to eat them.
Ingredients:
- 1 (15.25-oz.) Coconut Cake Mix
- 1/2 Cup Yellow Cornmeal
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter, Melted
- 2 Tablespoons Honey
- 2 Eggs
- 1/2 Cup Shredded Unsweetened Coconut
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the cake mix, cornmeal, and salt.
- Add the melted butter, honey, and eggs. Mix until just incorporated.
- Use a cookie scoop to scoop the cookie dough out onto a Silpat or parchment paper-lined baking sheet.
- Lightly press a little bit of shredded unsweetened coconut onto the top of each cookie.
- Bake for 10 to 12 minutes, or until the cookies no longer appear wet and the coconut turns a light golden brown.
Suggestions:
- I used Dolly Parton’s Southern Style Coconut Flavored Cake Mix by Duncan Hines for this recipe. If you can’t find a coconut cake mix, use a white cake mix and add 1 teaspoon of coconut extract.
- These cookies will spread, so make sure not to overcrowd them on the baking sheet.
- There is no need to toast the coconut for this recipe because the oven will do this for you while the cookies are baking. I don’t suggest using shredded sweetened coconut for this recipe because it will make the cookies way too sweet.
- These cornbread cookies taste amazing paired with this Granulated Garlic & Onion Potato Cheese Soup.
Improvements:
- Add 1/2 cup of finely chopped pecans to the cookie dough.
- Replace the honey with pure maple syrup.
- Serve these cornbread cookies with this Creamy Chili & Herb Sweet Potato & Onion Soup, this Fish & Potato Chowder with Irish Whiskey, or this Turkey, Stout, & Sweet Potato Cincinnati Chili.
Ingredients:
- 1 (15.25-oz.) Coconut Cake Mix
- 1/2 Cup Yellow Cornmeal
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter, Melted
- 2 Tablespoons Honey
- 2 Eggs
- 1/2 Cup Shredded Unsweetened Coconut
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the cake mix, cornmeal, and salt.
- Add the melted butter, honey, and eggs. Mix until just incorporated.
- Use a cookie scoop to scoop the cookie dough out onto a Silpat or parchment paper-lined baking sheet.
- Lightly press a little bit of shredded unsweetened coconut onto the top of each cookie.
- Bake for 10 to 12 minutes, or until the cookies no longer appear wet and the coconut turns a light golden brown.
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Try this Granulated Garlic & Onion Potato Cheese Soup with these Cornmeal Coconut Cake Mix Butter Cookies. When you don’t have fresh garlic or onion on hand, you can still make a warm, comforting bowl of cheesy potato soup with ingredients you most likely have hanging out in your spice cabinet. Granulated or powdered garlic and onion add so much flavor to almost any recipe, especially when paired with other dried herbs and seasonings. This potato and cheese soup is the perfect example of how granulated or powdered garlic and onion can create a rich, creamy, flavorful bowl of cheesy goodness. CLICK HERE for the recipe.
