Raspberry Macadamia Cookies With White Chocolate (No Bake) Recipe
Indulge in these delightful Raspberry Macadamia Cookies with White Chocolate that are no-bake and bursting with flavor. A perfect blend of sweet raspberries, buttery macadamia nuts, and creamy white chocolate, coated in grated coconut for a touch of tropical flair. These bite-sized treats are elegant and easy to make, making them ideal for any occasion.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 1 day (includes chilling time)
- Yield: 30 cookies
- Category: Dessert
- Method: No Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Raspberry Mixture
- 200 g raspberries
- 60 g granulated sugar
Cookie Dough
- 200 g Maria biscuits
- 75 g macadamia nuts
- 100 ml heavy cream
- 250 g white chocolate
Coating
- grated coconut
Topping
- 125 g white chocolate
Instructions
- Raspberry Mixture: Simmer raspberries and sugar, strain the juice, and transfer to a piping bag.
- Finely grind Maria biscuits and macadamia nuts.
- Heat cream, add white chocolate, and mix into a ganache.
- Combine biscuits, nuts, and ganache to form a dough.
- Roll dough into balls and coat with grated coconut.
- Press an indentation in each ball and refrigerate.
- Melt white chocolate and transfer to a piping bag.
- Fill indentations with raspberry mixture, top with white chocolate, and refrigerate.
Notes
- If fresh raspberries are unavailable, use frozen raspberries (thawed).
- Use a sandwich bag as a piping bag alternative.
- Chill dough before making indentations to prevent cracks.
- Melt white chocolate slowly to avoid seizing.
- Freeze cookies for a quicker setting time.
- Store in the fridge for 4-5 days or freeze for longer storage.
- Prepare all ingredients before starting for a smooth process.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
