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.