Coconut Rolls

INSTRUCTIONS

• 1
  Melt the butter in a saucepan, add the semolina and roast it on a low flame until white (about 10 to 15 minutes). Remove the saucepan from the flame and mix in the sifted sugar, adding the rum by tablespoons to create a mixture that will not crumble. Immediately shape rolls or balls from the still warm mixture. You must knead the mixture well in your hand 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 look more impressive. It is better to add the coconut gradually to keep it white. Coat the rolls in chocolate and immediately in coconut. Let them dry on a rack.