Cook the raspberries

• Place the raspberries and sugar in a skillet over medium heat.
• Simmer gently for 5-7 minutes, stirring regularly.

Strain the raspberry mixture

• Place a sieve over a bowl and pour in the raspberry mixture.
• Press firmly with a spatula or spoon to separate the juice from the seeds.
• Transfer the raspberry mixture into a piping bag and set aside.

Grind the biscuits and nuts

• Finely grind the Maria biscuits in a food processor.
• Finely grind the macadamia nuts as well.

Make the white chocolate ganache

• Bring the heavy cream to just below boiling in a saucepan (do not boil).
• Add the white chocolate, let it sit for 1 minute, then mix until smooth.

Make the cookie dough

• In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts and white chocolate ganache.
• Mix well until evenly combined.

Shape and coat the balls

• Take a small portion of dough and roll it into a ball; repeat until all the dough is used.
• Spread the grated coconut on a plate and roll each ball in it until fully covered.
• Place the coated balls on a sheet of baking paper.

Make the indentations

• Use a cookie cutter or ring to center each ball.
• Gently press a shallow hole in the middle with the back of a wooden spoon or your finger.
• Repeat for all the balls.

Fill and decorate

• Melt the white chocolate in a bain-marie and transfer it to a piping bag.
• Fill each indentation with a layer of raspberry mixture, then drizzle melted white chocolate on top.
• Pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern.

Chill until set

• Cover the cookies and refrigerate until set, preferably overnight.