Coconut Rolls

INSTRUCTIONS

• 1
  Melt the butter in a saucepan, add the semolina, and toast it over low heat until light (approx. 10 to 15 minutes). Remove the saucepan from the heat and stir in the sifted sugar with the semolina. Gradually add the 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 must press the mixture well in your palm and then roll it into the desired shape. Let them dry until the next day.
• 2
  The next day, melt the chocolate together with the hardened fat in a water bath. Pour the coconut into a bowl; I recommend coarsely ground, as the rolls will then look more impressive. It's better to add the coconut gradually so that it remains white. Coat the rolls in chocolate and immediately in coconut. Let them dry on a rack.