In a nonstick pan over medium heat, combine the raspberries and granulated sugar. Allow them to simmer for 5 to 7 minutes, stirring regularly until they break down into a sauce.

Strain the mixture using a sieve and set the juice aside in a piping bag.

Finely grind the Maria biscuits and macadamia nuts in a food processor until they resemble coarse crumbs.

Heat the heavy cream in a saucepan just below boiling. Once hot, add the broken white chocolate and let it sit for about a minute before mixing until smooth and creamy.

In a deep bowl, combine the ground biscuits, ground macadamia nuts, and the prepared chocolate ganache. Mix well to form a dough.

Roll the dough into small balls, about the size of a tablespoon, and then coat each ball with grated coconut for extra texture.

Place the balls in the fridge for about 15 minutes. After chilling, use a baking ring to create shallow holes in the center of each cookie ball.

In a double boiler, melt the remaining white chocolate. Fill the holes in each cookie with the reserved raspberry mixture and then drizzle the melted white chocolate over the top.

To decorate, pipe the remaining raspberry juice on top of the cookies. Return them to the refrigerator and chill until set, preferably overnight for the best texture.