PREPARATION
- Spread the mascarpone on half of the biscuits. Spread the hazelnut cream on the other half.
- Put the two halves together and dunk the cookie in the milk for a few seconds.
- Dip in the grated coconut, rest in the fridge for 30 minutes and they’re ready!
This dish was my jam back in the day—I’d bug my mom nonstop to cook it for me
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