My parents have always tended a raspberry patch next to their house. I loved to pick and freeze them (and to eat them right there, right off the bushes, still warm from the sun). Since they passed away, we have sold the house I grew up in. It makes me sad to see the raspberries in my freezer as I know they were gathered during happier times and they will not be replaced this year.
My raspberry playlist:    • Recipes using raspberries  


2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter , at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups unsweetened flaked coconut (divided into a 1 1/4 cup portion and a 3/4 cup portion)
¾ cup white chocolate chips (divided into a 1/2 cup portion and a 1/4 cup portion)
1 jar (12 oz) about 1 1/2 cups of raspberry preserves or jam

Pre-heat oven to 350°. Grease a 13x9 baking dish or line with parchment paper
In a large bowl cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. Blend in the salt and the baking powder. Gradually add the flour mixture until just combined.
Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in if your mixer can't do it.
Divide the dough and press about ¾ of the dough into the bottom of the 9x13 pan. Spread the raspberry preserves/jam over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Crumble the dough over the top. Gently press it down into the raspberry preserves.
Bake at 350° for 35-40 minutes, or until lightly golden brown on top.

Recipe found here: https://www.pinterest.ca/pin/53543584...
Music by Audionautix.com


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My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.

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