1. Chop the raisins with a knife
2. Put the chopped raisins into a bowl, pour in enough rum to soak the raisins and soak for half an hour
3. After the butter has softened at room temperature, add fine sugar and beat evenly with a whisk
4. Add the whole egg liquid in two times, and beat evenly after adding the egg liquid each time, so that the eggs and butter are fully mixed
5. Mix low-gluten flour, baking powder, and cocoa powder and sift into the butter
6. Use a rubber spatula to cut and mix, pour in the raisins soaked and drained, and continue to cut and mix
7. Pour in the coconut paste and knead it by hand. The kneaded dough will be formed into a long dough by hand on the cutting board; put it in the refrigerator and freeze for about 1 hour, until the dough is frozen hard
8. Take out the frozen dough, cut it into 0.5 cm thick slices with a knife, and place them on the baking tray, leaving a certain gap between each cookie
9. Put the biscuits in the preheated oven, fire up and down at 180 degrees, 15 minutes, bake until the edges of the biscuits turn golden brown before being out
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