1 1/2 cups raisins
2 eggs
1 cup butter, softened
1/3 cup white sugar
1/2 cup brown sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons lemon zest
1/2 cup milk
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup chopped walnuts
1 teaspoon lemon zest
1 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
Preheat the oven to 350 degrees F (175 degrees C). Wrap the raisins in waxed paper, and place them in a large bowl. Beat eggs with 1 cup butter and brown sugar with 1/2 cup brown sugar until fluffy. Mix brown sugar, coconut and vanilla into the raisin mixture, and mix well. Stir in lemon zest, lemon juice, lemon zest, lemon juice and milk.
Sift together flour, pecans, walnuts and lemon zest, fold into the raisin mixture. Stir together baking powder, baking soda, and lemon zest. Spread the batter evenly into the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to cool completely on wire racks.