Lemon, Raisin and Coconut Snow Cookies

  • Yield 24 pieces
  • Prep 10 minutes
  • Cook 17 minutes

Lemon, coconut and raisins meld together for a delicate cookie with a bold flavor.

A deliciously different sweet and tart cookie.


4 tablespoons unsalted butter, at room temperature
8 ounces mascarpone cheese
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/3 cups all-purpose flour, unsifted
1/2 teaspoon baking powder
1/4 teaspoon salt
3 teaspoons finely grated lemon rind, divided
1 tablespoon lemon juice
1/2 cup Golden California Raisins
1/2 cup shredded coconut
1 cup confectioner's sugar


  1. Preheat oven to 350F. Lightly grease 2 large baking sheets.
  2. In a medium mixing bowl, stir butter and cheese with a wooden spoon until smooth
  3. Stir in sugars until mixed. Beat in egg. Stir in flour, baking powder, salt, 2 teaspoons lemon rind and lemon juice. Fold in raisins and coconut.
  4. Drop dough by 2-tablespoon scoops onto  baking sheets, 1 1/2 inches apart.
  5. Bake 17 minutes, or until light golden around the edges.
  6. In a blender on high speed, mix the remaining 1 teaspoon lemon rind and confectioner’s sugar. Dust over cookies on all sides while still warm.



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