Raspberry Macadamia Cookies With White Chocolate (No Bake)
Prep Time
45 minutes
Porties
Serveert 30
Niveau
Easy
If you’re looking for a treat that’s as fancy as it is fun to make, these raspberry macadamia cookie bites are calling your name! Picture this: a soft, melt-in-your-mouth cookie base with a hint of white chocolate and buttery macadamias, a tangy raspberry surprise in the center, and a snowy coconut coating that makes them look like little edible jewels. Perfect for a party platter, a cozy afternoon tea, or just because you deserve something extra special. Bonus? They’re no-bake, so you can whip them up without turning your kitchen into a sauna. Let’s get rolling (literally)!
Ingrediënten
If fresh raspberries are unavailable, frozen raspberries work just as well. Thaw them first and drain any excess liquid before cooking.
Don’t have a piping bag? Use a sandwich bag or resealable plastic bag and cut a small tip to pipe the raspberry juice.
Avoid pressing too deeply into the cookies; the hole should be wide enough for the topping but not break the base.
Chill the balls in the fridge for 15 minutes before making indentations to firm up the dough and prevent cracks.
Melt the white chocolate slowly in a bain-marie. Ensure no water droplets touch the chocolate, as this can cause it to seize.
In a hurry? Freeze the cookies for 30 minutes instead of refrigerating overnight. Check regularly to avoid drying out.
Store the cookies in an airtight container in the fridge for 4-5 days. For longer storage, freeze them.
Prepare all ingredients before starting to ensure a smooth process and avoid forgetting steps.
If you’re looking for a treat that’s as fancy as it is fun to make, these raspberry macadamia cookie bites are calling your name! Picture this: a soft, melt-in-your-mouth cookie base with a hint of white chocolate and buttery macadamias, a tangy raspberry surprise in the center, and a snowy coconut coating that makes them look like little edible jewels. Perfect for a party platter, a cozy afternoon tea, or just because you deserve something extra special. Bonus? They’re no-bake, so you can whip them up without turning your kitchen into a sauna. Let’s get rolling (literally)!
Stappenplan
1 Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the strained raspberry juice into a piping bag and set aside. |
2 Finely grind the Maria biscuits in a food processor. |
3 Finely grind the macadamia nuts as well. |
4 Heat the heavy cream until it’s just below boiling (do not boil). Add the white chocolate (250 gr broken into pieces) and let it sit for 1 minute. Stir until smooth to form a ganache. |
5 In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well until a cohesive dough forms. |
6 Take 20 g of dough and roll it into a ball. Repeat until all the dough is used. |
7 Spread grated coconut on a plate. Roll each ball in the coconut until fully covered. |
8 Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls. |
9 Melt 125 g of white chocolate in a bain-marie (double boiler). |
10 Transfer the melted chocolate to a piping bag. |
11 Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry juice on each cookie and use a toothpick to create a decorative pattern. Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight. |
