2 eggs, beaten
1 1/4 cups white sugar
1/2 cup margarine, melted
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 (5 ounce) package instant white chocolate pudding mix
1 sheet lemon paper
1 cup flaked coconut
Beat egg whites into margarine, stirring constantly. Beat in flour, 1/2 at a time, then stir in sugar and margarine. Beat until well blended. Beat in flour mixture, then pour mixture into pastry bag fitted tip.
Shape dough into one piece, wrap in waxed paper or aluminum foil, and refrigerate until firm.
Roll out dough into a 12x14 inch rectangle. Spread pudding into pastry bag, place corner down side up. Roll edges up to seal; place strawberries and raisins on top of the cookie. Place lemon paper on corners and chill on 1 to 2 inch cookie sheets for 24 hours before serving.