Coconut Rolls

Melt the butter in a saucepan, add the semolina, and toast it over low heat until white (approx. 10 to 15 minutes). Remove the saucepan from the heat and stir in the sifted sugar with the semolina. Gradually add rum, spoon by spoon, to create a mixture that won't crumble. Immediately, while the mixture is still warm, shape it into rolls or balls. You need to press the mixture well in your palm and then roll it into the desired shape. Let them dry until the next day.

The next day, melt the chocolate together with the hardened fat in a bain-marie. Pour the coconut into a bowl; I recommend coarsely ground coconut, as the rolls will look more effective. It's better to add the coconut gradually so it stays white. Coat the rolls in chocolate and immediately in coconut. Let them dry on a rack.