In the aisle with the Easter jelly beans, Bulk Barn is selling lemon-flavored baking chips--that is, yellow "chocolate chips." What can you do with them? Lemon-chip cookies somehow just don't sound right. But I think you could use them in the sort of fudge we make at Christmas (mostly melted chocolate and sweetened condensed milk), or in other baking recipes that use ingredients like coconut. I bought only seven ounces, not enough to make fudge. These no-bake cookies are what I came up with instead.
Lemon Macaroons for Easter
In a bowl, combine (amounts are approximate) 1 to 1 1/2 cups graham crumbs, 1 cup quick oats, 1 cup unsweetened coconut. (The oats were because I was short on graham crumbs, but I think they gave some needed bulk to the cookies.)
In a small saucepan, heat 1/3 cup milk, but do not boil it. When it is quite warm, stir in 6 or 7 ounces lemon chips and stir until melted. Combine with the dry ingredients. Let sit for a couple of minutes to thicken. Push by teaspoonfuls onto waxed paper-covered tray. Chill until set.