I decided to use honey which changed the moisture content of the recipe so I adjusted the amount of flour.  Then, when I was mid-recipe, I realized my pantry was bare of coconut flour (oops!) so I substituted shredded coconut (after asking my food processor to do the impossible…make coconut flour out of shredded coconut).  So what you have here is a rather different version of Laura’s original “Lemon-Scented and White Chocolate Cookies” although still tasty and popular with the gluten-free and gluten-eating alike.

Combine together and set aside:

• 1 and 1/4 cup quinoa flour
• 1 cup tapioca flour
• 1 teaspoon xanthan gum

Mix together:

• 1 cup butter (softened)
• 1 cup honey (heated)

Add in to butter mixture and blend well:

• ½ tsp baking soda

Add to butter mixture:

• 2 eggs (warmed to room temperature)

Then combine butter mixture with:

• Zest of one lemon (zest the lemon first then juice it second, it’s easier and less messy)
• Juice of one lemon

Combine butter mixture with dry mixture (some folks prefer to do this in two or three parts, I am more of a “dumper” mixing it all in at once).

Then add:

• 1 cup shredded coconut
• 6-15 oz white chocolate chips or chunks

Use a tablespoon and knife to portion out the cookies.  Staggering rows of three my large stoneware cookie sheet held 15 cookies (5 rows).

Bake in a 350F oven for 18-20 minutes.  I remove them when the edges are beginning to brown then let them sit in the pan for another few minutes to finish cooking through before removing to the cooling rack.

The recipe made about a little over 4 dozen cookies.  The lemon and white chocolate cookies were so popular at the tea party I made them again for a recent holiday gathering and I took home an empty dish!

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