1Preheat the oven to 180°C/Gas Mark 4.

2Combine the sugars and flour for the crust in a large bowl or food processor.

3Once combined, add the butter and vanilla and mix, either in the food processor or with an electric hand mixer.

4Line a 23x33cm (9x13in) baking dish with baking paper (or grease it with butter).

5Place the crust mixture into the pan and press firmly to make sure there aren’t any gaps or holes in the crust.

6Blind bake the crust for 15-20 minutes or until slightly golden.

7While the crust is baking, make the filling mixture by combining the sugar, eggs, lemon zest and lemon juice.

8When the crust is done, pour the filling mixture into the crust.

9Bake for another 30-35 minutes, or until the centre no longer wobbles.

10Remove from the oven and let cool before sprinkling with the desiccated coconut.

11Let the bars cool completely before slicing.

1Melt the butter in a saucepan over a medium-high heat until it starts to turn golden. Pour into a mixing bowl.

2Let the butter cool in the fridge until it’s a room-temperature consistency - you want your butter to be solid. (If you use it when it’s still liquid, your cookies will be flat.)

3Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with baking paper.

4Once the butter has set, cream together the butter, both sugars, egg and vanilla for 2-3 minutes until the mixture is pale and fluffy.

5Add the flour, baking powder and salt until combined - overmixing will make the cookies tough.

6Stir in the chocolate chips.

7Take ¼ cup of dough and shape into round balls.

8Bake 8-10 minutes, until the top and edges are just golden.

9Cool on the tray for 2-3 minutes before moving to a cooling rack.