Cookies with raisins, coconut and lemon zest

Very simple but tasty cookies with raisins, coconut and lemon zest.


1. You can use rum instead of Kirsch, and an orange zest instead of lemon one.

2. It is handful to use a stationary mixer for kneading the dough.

3. Mix the raisins with Kirsch and leave them overnight. Dry the raisins the next day.

4. Beat butter with sugar and zest (for about 2 minutes). Add vanilla and 2 tbsp of Kirsch. Continuing to whisk, add flour, coconut and salt. Knead the dough for 3 minutes more. Stir in raisins by hand. If the dough is too wet, add more flour (about 2 tbsp).

5. Lay the dough on a parchment, roll it into a sausage and put it into the freezer for half an hour.

6. Cut the dough into small circles, place them on a baking tray layed with a baking paper.

7. Bake at 165 degrees for about 20 minutes. Cool on a grill.



165 grams of flour

80 gr of coconut flakes

60 ml of Kirsch (cherry liqueur) + 2 tbsp additional

110g of raisins

110 g of butter (room temperature)

80 g ofpowdered sugar

1 tsp of lemon zest

vanilla extract or an essence

a pinch of salt


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