Several years ago, my great-nephew Eli, who lives in Salt Lake City, created this delicious and nutritious recipe for a cake-like lemon cookie sweetened with honey or agave.

We are headed to SLC now to visit Eli and the rest of our Utah family. We’ll likely make these cookies since they are always perfect in taste and texture.

Let me know if you try them. I can guarantee you’ll like them.

Lemon Coconut Almond Cookies

1 cup butter
3/4 cup honey or agave
1 tbsp lemon zest
1 tbsp lemon juice
1 teaspoon vanilla
1 cup unbleached white flour
1 cup whole wheat pastry flour
1/8 teaspoon salt
1 cup coconut
1/2 cup ground almonds (grind almonds in food processor)

Mix butter and honey until light and fluffy, beat in lemon zest and juice along with vanilla. In another bowl, stir together flours and salt. Beat dry into wet. Stir in coconut and almonds. Chill 2 hours (or as long as you can stand it!)

Preheat oven to 325 degrees.

Scoop by tablespoon and form into balls. Place 2 inches apart, then flatten to 3/8 inch. Bake 15 minutes until golden brown on the edges. Let cool a few minutes on a cooling rack.