Dubai-style chewy cookies

Step-by-step cooking

1. 01

   Step 1

   

   Cut long kataifi strands into shorter pieces. Melt 15 g butter in a nonstick pan over medium-low heat. Toast kataifi for 6–8 minutes, stirring constantly, until evenly golden and crisp. Transfer to a bowl and let cool.

   Step 1 ✓
2. 02

   Step 2

   

   Melt white chocolate gently in short microwave bursts, stirring between each. Mix it with pistachio cream, then fold in cooled kataifi. The filling should hold together while keeping the toasted strands crunchy.

   Step 2 ✓
3. 03

   Step 3

   

   Divide the filling into 8 equal portions and roll into compact balls. Place on parchment and refrigerate for about 10 minutes while making the shell. If too loose, chill a little longer before rolling.

   Step 3 ✓
4. 04

   Step 4

   

   In the pan over low heat, melt the remaining 15 g butter with marshmallows, stirring until smooth. Turn off the heat, add sifted cocoa and milk powder, and stir quickly into a uniform brown dough. Do not scorch the marshmallows.

   Step 4 ✓
5. 05

   Step 5

   

   Let the dough cool just until safe to touch but still pliable. With clean food-safe gloves, divide into 8 portions. Flatten each into a round sheet on a silicone mat. If sticky, let cool briefly; if too firm, warm the pan very gently.

   Step 5 ✓
6. 06

   Step 6

   

   Wrap each filling ball completely with one cocoa sheet and pinch the seam closed. Roll gently into a ball and rest for 10 minutes. Serve 2 cookies per person. Cut one in half to show the crunchy green filling; this is a homemade adaptation, not a brand’s formula.

   Step 6 ✓