@littleremyfood: Are these Korean Dubai Chocolate Cookies actually IMPOSSIBLE?! ✨Recipe: Ingredients: • 2 cups kataifi (shredded phyllo dough) • 8 oz pistachio cream • 2 tbsp butter • 3 cups marshmallows • ¼ cup cocoa powder (plus extra for rolling) • 2 tbsp milk powder Directions: 1. In a bowl, combine the kataifi and pistachio cream until evenly mixed. Roll the mixture into evenly sized balls and place them on a parchment-lined tray. Refrigerate for 30–60 minutes until firm. 2. In a saucepan over medium heat, melt the butter, then add the marshmallows. Stir continuously until fully melted and smooth. 3. Add the cocoa powder and milk powder, stirring until completely incorporated. Pour the mixture onto a parchment-lined tray and let it cool slightly, no more than 2 minutes. 4. While still warm and pliable, pull off portions of the chocolate marshmallow mixture and flatten them into discs using your hands. 5. Place a chilled pistachio kataifi ball in the center of each disc, then wrap the chocolate marshmallow around it, rolling gently to form a smooth ball. 6. Roll each cookie in cocoa powder to coat, then return to the fridge for 15 minutes to set. 7. Serve and enjoy these rich, chewy, pistachio-filled treats! 🍫💚

Little Remy Food 🐭🍝

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Sunday 18 January 2026 21:39:50 GMT