Lemon-Coconut Squares with Raspberries & White Chocolate

Oh yeah, you read that right.

I had my mom and my grandma over for lunch today, and wanted to pull out my fancy tea things. So I needed some fancy food.

I am not exactly a Woman of Leisure on this maternity leave – more like She of Many Appointments – so fancy food needed to be fast and easy. I picked up a box of Lemon-Coconut Squares at the local grocery store. You could make your own, of course, or you could be lazy (and perhaps a bit deceptive) like me. I stopped at the local berry farm for fresh in-season raspberries, grabbed a bag of white chocolate chips… and these beauties were ready to go in less than 5 minutes.

If you make your own you’ll need to slice your bars or squares. If you bought them, you’ll want to put them on a fancy plate – it makes it look like more effort. 😉

Pick the best & firmest raspberries you can find in the basket. I did 3 per bar. I could have cut the bars in half and just done one each.

Melt your white chocolate chips in a Ziploc bag or piping bag of some sort. I use a Ziploc sandwich bag held closed with a Pampered Chef Twixit Clip. The trick is to melt the chocolate at VERY low temperature, for very little time. In my microwave, three short 30-second bursts at half power, with lots of squeezing the bag in between, does the trick. I have also done this sort of thing in hot water.

Trim the tiniest corner off your piping bag. I mean it, make it very small. I had to do this twice, because the first was just way too big and was getting messy.

Now, just fill a raspberry with your melted white chocolate. This is going to solidify into something delicious. You want to overfill it slightly because the excess becomes the “glue” – now flip it over and set it on top of the coconut. Work quickly, and do one at a time. When all the raspberries are in place, drizzle with your extra chocolate for the pretty factor. They’ll look something like this:


That’s it. Admire. Impress yourself, I won’t tell. Be nice, and share with others. Serve with tea, of course:

photo 2

Still have some extra melted chocolate? Fill the rest of those raspberries and freeze them (just set them on a bit of wax paper). Eat when your guests go home.

You can thank me later.

Crisp Chocolate Chippers

It’s time for something sweet. I randomly chose this recipe for Crisp Chocolate Chippers, inspired by my mom’s note declaring them a family favourite for over 30 years! I was pleased to discover that:

  1. These are THE cookies I think of when I’m hankering for mom’s chocolate chip.
  2. I managed to make a gluten free version that honestly doesn’t taste any different.

Gluten free notes: Use my all-purpose GF flour blend, and dedicated GF oats.

You’ll need: 1c. butter, 1.5c brown sugar, 2 eggs, 2tsp. vanilla, 1tsp. salt, 1tsp. baking soda, 2c. flour, 2c. oats, 12oz. package of chocolate chips.

Cream butter & sugar. Add in eggs & vanilla and beat until creamy. Set aside. Whisk together dry ingredients (except oats and chocolate). Gradually add to the creamed mixture and beat well. Add oat and chocolate chips. Stir.

Drop by spoon onto greased cookie sheet. I use a medium-sized scoop for this – if you don’t have one, get one. I like uniformly-sized cookies, ya know? Bake at 375F for approximately 10 minutes. You’ll get somewhere between 2.5-3doz cookies.

An aside: I didn’t need 3 doz. cookies. We just did a church fundraiser where we bought little frozen balls of dough. I love these things, but they’re a no-go for me now. I love being able to bake just a couple cookies at a time on a little bar pan. So I made my own. Freeze scoops of dough on a wax-paper lined baking sheet, and then toss into a container and store in the freezer. Bake later, like when somebody shows up for tea unexpectedly and all you have in the fridge is a container of yogurt and some dodgy-looking sauces. 😉

You know what I like about these cookies? They stay fat. They don’t spread themselves out into a thin flimsy thing. Be on whichever side of the crisp/chewy side you like… I want mine to look like this:

The Recipe in Full:

  • 1 c. butter
  • 1.5 c. brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. flour of your choice (regular or gluten-free blend)
  • 2 c. oats
  • 12oz package of chocolate chips (I use semi-sweet)
  1. Cream together butter and sugar. Add eggs and vanilla and beat well.
  2. Separately, whisk together baking soda, flour, and salt. Gradually add to creamed mixture and mix well.
  3. Stir in oats and chocolate chips.
  4. Drop by spoonful, or medium-scoop, onto a greased cookie sheet.
  5. Bake at 375F for approximately 10min.