1. Add soft butter, brown sugar, white sugar, and vanilla extract to the mixing bowl of a stand mixer. Beat until light and fluffy.

2. Mix in the egg just until combined. Then, add flour, salt, baking powder, and baking soda, mixing until no streaks of flour remain. Be careful not to overmix.

3. Divide the dough into two equal portions. Keep one half in the mixer and set the other aside. Grind the freeze-dried raspberries into a fine powder, then mix them into the dough in the mixer. You should now have one pink and one yellow dough.

4. Scoop equal portions of both doughs using a small cookie scoop. Press the two differently colored balls together, tear them apart in the middle, and press them back together for a marbled look. Shape into round balls, place them on a parchment-lined tray, and refrigerate.

5. Heat the heavy cream in a small saucepan until it starts forming small bubbles around the edges. Meanwhile, finely chop or grate the white chocolate and place it in a bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes before stirring until smooth. Mix in the passionfruit purée until fully combined. Cover the ganache with plastic wrap directly on the surface to prevent skin from forming and refrigerate for at least 2 hours or overnight until set.

6. Once the ganache is set, preheat the oven to 175°C / 350°F. Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving enough space between them. Bake for 13 minutes, then let them cool on a wire rack.

7. Once firm, transfer the ganache to a mixing bowl and whip until it reaches a buttercream-like consistency. Fill a piping bag fitted with a nozzle and pipe a swirl of ganache onto the center of each cooled cookie. Sprinkle with crushed freeze-dried raspberries for decoration.

1. Melt the butter in a small pot or in the microwave. In a medium bowl, whisk the melted butter together with the brown and white sugar and vanilla extract for a few minutes. Then, add the egg and mix again. Set aside.
2. In another bowl, mix the flour, baking soda, and salt. Set aside.
3. Roughly chop or crumble the white chocolate, macadamia nuts, and freeze-dried strawberries. Set aside.
4. Add everything to the butter-sugar-egg mixture and use a spatula to knead it all together until there’s no more loose flour.
5. Use a medium cookie scoop to form the dough into 12 evenly sized balls and place them on parchment paper. Put the dough balls in the fridge for at least 2 hours.
6. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookie dough balls on a parchment-lined baking sheet, leaving enough space between them, and bake for 10 minutes. Take them out of the oven and let them cool for another 10 minutes. The cookies will be very soft at this point. If you prefer them firmer, leave them in the oven for a few more minutes.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter in a pot or microwave.
• Zest the lime.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!

1. Chop the chocolate into big chunks.
2. Melt the butter in a pot or in the microwave.
3. In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
4. In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
5. Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
6. Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
7. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
8. Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
9. Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉