Although I love chocolate, coconut and raspberry, this was only 3 1/2 stars for me. The raspberry jam seemed to overpower the bar, as well as make it too sweet and a bit messy. These need to be cut VERY small because they are rich. I, too, melted the chocolate in a Ziploc bag in the microwave, but I also added a tiny bit of vegetable oil, as otherwise the chocolate doesn't drizzle well. I like the suggestion to add fresh raspberries, and I think with less jam and fresh fruit I would like these better. I will definitely make them again and tweak the recipe, maybe trying different flavors of jam. I had no problem with the crust, although do be sure to grease the pan.

Reviewed On: Dec. 15, 2011

This recipe took quite a bit of time, but my husband LOVED it and said it was definitely a keeper. Next time I might back off on the thyme a bit.(I didn't have sage, so I left that out.) The idea of cooking the bottom crust first was excellent--I was afraid it would become misshapen, but it was fine. Probably the only big change I made was to use white zinfandel, which is pale pink, instead of red wine. I've made coq au vin, which uses red wine, and I agree that the purply color is off-putting, so I subbed the white zin. Next time I will grit my teeth and try it with red wine to see if there's a taste difference. This only gets four stars because the filling was pretty runny.

Reviewed On: Nov. 29, 2011

Nice light texture; good for after a heavy meal. Note this only makes about 30 cookies, so double it if you need more. I removed the cookies from the baking sheet after about 2 minutes; when I waited 5 minutes, they stuck. Be careful when removing them or they will tear. For the glaze I used confectioner's sugar with the lime juice and added lime zest for more tang. The cookies by themselves don't have as much of a lime taste as I expected, but with the zesty glaze they were perfect.

Reviewed On: Aug. 10, 2011