Dubai-Style · No-Bake · Makes 8 Pieces
Chewy Cookie Balls
Crispy kadaif · Rich pistachio · Velvety cocoa dust · Stretchy marshmallow
🍫 Flavor Profile
🌿
Pistachio Core
Rich, nutty pistachio paste blended with toasted kadaif
🍫
Cocoa Shell
Pillowy marshmallow outer coated in velvety cocoa powder
✨
Crispy Crunch
Toasted kadaif noodles provide a satisfying crunch inside
🤍
White Chocolate
Callebaut couverture binds the filling with creamy sweetness
🛒 Ingredients
Kadaif Noodles100gangel hair style
Pistachio Paste100gunsweetened preferred
Callebaut White Chocolate40gcouverture grade
Unsalted Butter10g × 2 packsbutter flakes
Marshmallows100gmini or regular
Cocoa Powder20gfor outer coating
Skim Milk Powder10gSeoul Milk brand
👩🍳 How to Make
1
🌿
Make the Filling
Mix toasted kadaif noodles with melted white chocolate and pistachio paste until fully combined.
2
⚖️
Portion the Filling
Divide filling into portions of about 28g each. Roll each into a smooth ball.
3
❄️
Freeze the Balls
Place on a tray and chill in the freezer for at least 1 hour until firm.
4
🧈
Melt Butter & Marshmallow
In a non-stick pan over low heat, melt butter first, then add marshmallows and stir until smooth.
5
🥛
Add Cocoa & Milk Powder
Add cocoa powder and skim milk powder to the melted marshmallow. Stir until smooth.
6
✂️
Divide the Outer Layer
Remove from pan. Divide evenly into 8 portions — one for each cookie ball.
7
🫲
Wrap the Filling
Flatten each portion, place chilled filling ball in center, and wrap completely. Press firmly.
8
🍫
Coat with Cocoa Powder
Roll each ball generously in cocoa powder until fully coated for that Dubai truffle look.
9
✨
Done!
Place each cookie in a muffin cup. Chewy outside, crispy nutty kadaif inside. Enjoy!
🔧 Equipment You'll Need
🍳
Non-stick PanFor melting butter & marshmallow
🥄
Spatula / LadleSilicone preferred for folding
🔪
Scraper or KnifeFor portioning cleanly
🧤
Food-grade GlovesSmall size, white — 2 pairs
📦
ContainerRound lunch box 10.5×8×5 with clear lid
🧁
Muffin CupsChocolate-colored 40mm — ~20 pcs
📄
Parchment PaperFor lining the tray
💡 Pro Tips
→ Always keep the heat on low — high heat will seize the marshmallows and ruin the texture.
→ Make sure the filling balls are fully frozen before wrapping — this makes shaping much easier.
→ Work quickly when wrapping; the marshmallow outer layer sets fast as it cools.
→ Wear food-grade gloves during shaping — the mixture is sticky and warm, gloves give full control.
→ Be generous with cocoa powder coating — it adds flavor and gives that beautiful truffle appearance.
→ If refrigerated, leave out at room temperature for 30+ minutes before serving for max chewiness.
📦 Storage Guide
🧊
Refrigerator
Store in an airtight container for up to 5 days.
❄️
Freezer
Freeze for up to 2 weeks. Wrap individually to prevent sticking.
☀️
Before Serving
Rest at room temperature for 30+ minutes for the best chewy texture.