What could be more welcome on Valentine's Day than a bright red cookie tin holding candy-like cookie brittle dotted with chocolate chips? Or soft and chewy chocolate-coconut macaroons? Or even rich German chocolate brownies that combine the best flavors of chocolate and vanilla cheesecake?

Of all the homemade bakery gifts that follow, the Chocolate Chip Cookie Break-Up is perhaps the most unusual; it's made from a stiff dough of butter creamed with two kinds of sugar, touched with vanilla, and given substance with the addition of flour before chocolate bits and nuts are added. The dough is then pressed into a thin layer on a large jellyroll pan. Once baked the dough becomes a crackling-crisp wafer that awaits breaking up into odd-shaped pieces.

The Chocolate-Coconut Macaroons and Walnut-Chocolate Chip Squares are both soft, chewy, candy-like gems. The cookie batter for the macaroons -- little more than melted chocolate, butter and coconut -- is formed into large mounds and baked until just firm to the touch; on cooling, the macaroons retain a moist interior, a characteristic which drives you to eat more than one. The squares are reminiscent of a rich, vanilla-flavored brownie given a complementary boost with brown sugar. These soft squares are delicious when eaten at room temperature or warmed and topped with ice cream and fudge sauce.

The German Chocolate Brownies are moist, buttery squares made up of two batters swirled together in the baking pan. The chocolate batter is enriched with melted German's sweet chocolate, butter and eggs (in addition to the usual flour, salt and leavening), and the cheesecake batter is a blend of cream cheese, butter, eggs and just enough flour to hold if all together creamily. This is a hefty, substantial brownie, one that freezes particularly well.

The recipe for Oatmeal-Chocolate Chunk Saucers comes from the file of my paternal grandmother, Lilly Yockelson. When we made the cookies together, my grandmother used to cut up pieces of chocolate from block chocolate, a technique that still remains popular today. The saucers are both crisp and chewy and can be made in large quantity for giving away as the recipe doubles easily. The Chocolate Chews are large, thin and chewy cookies made with a full quarter pound of chocolate; the "chews" are good keepers and a plateful is a good partner to servings of ice cream or poached fruit.

Packed up in tins or Chinese-style carryout food containers, heaped on a shiny heart-shaped baking tin or piled in glossy red bakery bags, the following are sure to please recipients of any age:

CHOCOLATE CHIP COOKIE BREAK-UP (Makes one 15-by-10-by-1-inch pan of break-up, to make about 15 to 16 odd-shaped pieces)

This crisp, buttery, brittle-like cookie is a good sweet for filling up cookie tins, for selling at school bake sales, or packing up for any-season picnics. "Break-up" tastes like a thin, crisp, chocolate chip cookie with a faint caramel flavor. The dough is thoroughly punctuated with minichips, but you could easily substitute cut-up white, milk or bittersweet chocolate.

1 cup (2 sticks) unsalted butter, softened at room temperature

3/4 cup granulated sugar

1/4 cup light brown sugar, firmly packed

2 teaspoons pure vanilla extract

2 cups unsifted all-purpose flour

1 teaspoon salt

1 1/4 cups semisweet miniature chocolate chips

1/2 cup chopped pecans

1/4 cup sweetened shredded coconut

Spray the inside surface of a 15-by-10-by-1-inch jellyroll pan with nonstick cooking spray; set aside.

Cream the softened butter in the large bowl of an electric mixer on moderate speed for 2 to 3 minutes. Beat in the granulated sugar and continue beating on moderately high speed for 1 minute; add the brown sugar and vanilla and continue beating for a minute longer. Stir together the flour and salt, and add the dry ingredients on low speed, beating just until the flour particles have been absorbed. By hand, stir in the chocolate chips, pecans and coconut.

Bake the break-up on the lower third level rack of a 375-degree oven for 25 minutes or until the top has an even golden brown color. Let the pan rest on a metal cooling rack until the sheet of break-up has cooled completely. Gently run a thin, flexible palette knife around the edges of the break-up -- it will lift in one solid sheet. With your hands, break the large cookie into irregular-shaped pieces that resemble a brittle. Store the break-up in an airtight tin.

CHOCOLATE-COCONUT MACAROONS (Makes about 2 dozen macaroons)

These fudge macaroons are flourless wonders built on butter, chocolate and coconut with beaten eggs to bind the ingredients. Because the macaroons are so much like a confection, they can be enjoyed as an after-dinner treat with a steaming cup of espresso, or mid-afternoon, with a tall glass of iced (or hot) tea or coffee.

1-ounce square unsweetened chocolate, coarsely chopped

1 ounce bittersweet chocolate, coarsely chopped (taken from any bittersweet chocolate candy bar such as Lindt Excellence or Tobler Tradition)

3 tablespoons salted butter, cut into chunks

1 tablespoon plus 1 teaspoon granulated sugar

2 extra-large eggs, at room temperature, beaten lightly

1 teaspoon pure vanilla extract

7-ounce bag sweetened shredded coconut (about 2 2/3 cups, loosely packed)

Line a baking sheet with a length of nonstick cooking parchment paper; set aside.

Place the unsweetened chocolate, bittersweet chocolate and butter in a 1 1/2-quart saucepan, set over low heat and cook slowly until the chocolate and butter have melted down. Stir occasionally. Remove from the heat, and let cool for 2 to 3 minutes. Beat in the granulated sugar, eggs and vanilla. Stir in the coconut.

Drop heaping tablespoon mounds of macaroon dough 1 1/2 inches apart on the lined baking sheet. Bake the macaroons on the middle level rack of a 325-degree oven for about 25 minutes, or until the exteriors are firm (not sticky) to the touch. The macaroons will remain moist inside.

Remove the macaroons to a cooling rack with a wide spatula. Store the cooled macaroons in a cookie tin.

OATMEAL-CHOCOLATE CHUNK SAUCERS (Makes about 3 dozen cookies)

The saucers are large, chewy cookies, padded with oatmeal and enhanced with nuggets of bittersweet chocolate. For gift-giving, nestle the cookies in a basket lined with fabric, or in a heart-shaped baking tin.

1 1/2 cups unsifted all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened at room temperature

3/4 cup granulated sugar

3/4 cup brown sugar, firmly packed

2 large eggs, at room temperature

1 teaspoon hot water

2 teaspoons pure vanilla extract

2 cups "quick-cooking" oatmeal

4 3-ounce bars bittersweet chocolate, cut up into 1/3- to 1/2-inch chunks, such as Lindt Excellence or Tobler Tradition

1 1/2 cups sweetened shredded coconut

Combine the flour, baking soda and salt in a large mixing bowl; set aside. Cream the softened butter in the large bowl of an electric mixer on moderately high speed for 2 minutes. Add the granulated sugar and beat for 1 minute; add the brown sugar and beat for 1 minute. Beat in the eggs, one at a time, beating well after each addition. Blend in the hot water and vanilla. On low speed, add the flour mixture in 2 additions, beating just until the particles of flour have been absorbed. By hand, stir in the oatmeal, chocolate chunks and coconut.

Drop the dough by heaping tablespoons onto lightly buttered cookie sheets, spacing the mounds 2 1/2 inches apart. Bake the cookies, a sheet at a time, on the lower third level rack of a 375-degree oven for about 12 minutes or until golden and set.

Remove the cookies to a cooling rack with a wide spatula. Store the cooled cookies in an airtight tin.

WALNUT-CHOCOLATE CHIP SQUARES (Makes 9 squares)

Chewy and moist, these squares have chocolate chips and walnuts winding through a buttery, butterscotch-flavored batter. For an indulgent treat, heat the squares in a moderate oven and then top with good vanilla ice cream and hot fudge sauce.

1 cup plus 2 tablespoons unsifted all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6-ounce bag chocolate chips

1/2 cup (1 stick) unsalted butter, softened at room temperature

2/3 cup light brown sugar, firmly packed

1 extra-large egg, at room temperature

2 teaspoons pure vanilla extract

3/4 cup chopped walnuts

1 cup sweetened shredded coconut

Spray the inside of a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with a square of waxed paper and set aside.

Stir together the flour, baking soda and salt in a large mixing bowl; set aside. Toss the chocolate chips in 1 tablespoon of the flour mixture. Cream the butter in the large bowl of an electric mixer on moderate speed for 3 minutes. Add the brown sugar and continue beating for 1 to 2 minutes, or until well blended. Beat in the egg and vanilla. On low speed, add the flour mixture in 2 additions, beating just until the particles of flour have been absorbed. By hand, stir in the floured chocolate chips, walnuts, and coconut. (The batter will be stiff.)

Spread the batter into the prepared pan, making sure that it is pushed against the sides and corners evenly. Bake the squares on the middle level rack of a 350-degree oven for 25 minutes, or until a light golden color on top and a wooden pick withdraws from the center with moist (not wet) particles clinging to it. The top will feel semi-soft to the touch.

Let the pan cool completely on a wire rack. Cut the "cake" into 9 squares with a sharp knife, and remove them from the pan with a spatula. Store in an airtight tin.

Gift-giving note: The squares may be wrapped individually in small lengths of clear cellophane or plastic wrap before they are bagged or tinned.

GERMAN CHOCOLATE BROWNIES (Makes 9 large brownies)

It's the distinctive taste of German's sweet chocolate (a common blend available in supermarkets) that makes these brownies special, in addition to a soft, cheesecake mixture that is swirled through the chocolate batter. Rich and satisfying, the brownies can accompany bowls of seasonal fruit, or poached fruit, or simply cups of steaming hot coffee or tea, when they are easily devoured.

FOR THE GERMAN CHOCOLATE BATTER:

2 4-ounce bars of German's chocolate, chopped

1/2 cup (1 stick) unsalted butter, cut into chunks

4 large eggs, at room temperature

1 1/4 cups granulated sugar

2 teaspoons pure vanilla extract

1 cup unsifted all-purpose flour, fork-stirred with 1 teaspoon baking powder and 1/2 teaspoon salt

FOR THE CREAM CHEESE BATTER:

6 ounces cream cheese, at room temperature

4 tablespoons ( 1/2 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons all-purpose flour, sifted

Lightly butter the inside of a 10-inch square baking pan; line the bottom of the pan with a square of waxed paper, butter the paper, and set aside.

For the chocolate batter, place the chopped chocolate and butter in a small saucepan and set over low heat. Cook until the chocolate and butter have melted completely, stirring occasionally. Remove from heat and cool slightly.

Beat the eggs in the large bowl of an electric mixer on moderate speed for 2 minutes. Beat in the sugar in 2 additions. Add the vanilla and melted butter-chocolate mixture and beat on low speed until well blended. On low speed, add the flour mixture in 2 additions, beating just until the particles of flour have been absorbed. Set the batter aside.

For the cream cheese batter, beat the cream cheese and butter in the small bowl of an electric mixer on moderately high speed for 3 minutes. Beat in the granulated sugar, eggs and vanilla. By hand, stir in the flour.

Pour and scrape half of the chocolate batter into the prepared baking pan. Pour over the cream cheese batter in as even a layer as possible. Pour over the remaining chocolate batter. Using a plain table knife, marbleize the batter by drawing the knife through in swirls, taking care not to touch the bottom of the pan.

Bake the brownies on the lower third level rack of a 350-degree oven for about 40 to 45 minutes, or until set and firm to the touch. Thoroughly cool the brownies in the pan on a rack. Run a knife around the inside of the pan, invert the "cake" onto a second cooling rack, then invert again onto a cutting board. Cut the cake into 9 squares. Wrap the squares individually in plastic wrap or clear cellophane, if you like. Store the brownies in an airtight tin in the refrigerator.

CHOCOLATE CHEWS (Makes about 3 dozen cookies)

These cookies are lightly coated in granulated sugar -- a slightly crunchy contrast to the chewy cookie beneath. The "chews" look appropriate in a big glass apothecary jar or capacious cookie tin.

4 4-ounce squares unsweetened chocolate, chopped

1/2 cup (1 stick) unsalted butter, softened at room temperature

2 cups granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups unsifted all-purpose flour, fork-stirred with 2 teaspoons baking powder and 1/2 teaspoon salt.

TO FINISH:

1/2 cup granulated sugar

Put the chopped chocolate into a small saucepan, set over low heat, and cook until the chocolate has melted down completely; set aside.

Cream the butter in the large bowl of an electric mixer on moderately high speed for 2 minutes. Add the granulated sugar in 2 additions, beating well after each addition. Blend in the cooled, melted chocolate. Beat in the eggs, one at a time, blending well after each addition; scrape down the sides of the mixing bowl frequently to keep the mixture even. Beat in the vanilla. On low speed, add the flour mixture in 2 additions, beating just until the particles of flour have been absorbed. Chill the dough, covered, for 3 hours, or until it has firmed up. (The dough, placed in an airtight container, may be kept in the refrigerator for up to 3 days prior to baking.)

To bake, form balls from heaping tablespoons of dough and roll in the remaining granulated sugar. Place the balls 3 inches apart on lightly buttered cookie sheets. Bake the cookies, a sheet at a time, on the middle level rack of a 350-degree for about 12 minutes, or until just firm.

Remove the cookies to a wire cooling rack with a wide spatula. Store cooled cookies in an airtight tin.