Slightly melt the pistachio cream spread in the microwave for a few seconds until soft and easy to mix.

Add the toasted kataifi pastry to the pistachio cream and mix well until the pastry is evenly coated.

Scoop the mixture into 10 portions onto a baking paper lined tray.

Place the tray in the fridge to chill while you prepare the marshmallow mixture.

Once chilled, remove the tray from the fridge and roll the pistachio portions into smooth, compact balls.

In a microwave-safe bowl, combine the marshmallows and unsalted butter.

Microwave for about 1 minute until the marshmallows are half melted.

Remove from the microwave and mix thoroughly. The residual heat will continue melting the marshmallows together with the butter.

Add the cocoa powder and milk powder and mix until fully combined into a thick chocolate marshmallow mixture.
Be careful not to over-microwave the marshmallows, as this can make the mixture too firm and sticky to work with.

Allow the mixture to cool slightly until it is warm but comfortable to handle.

Lightly oil your gloves so the mixture does not stick.

Divide the chocolate marshmallow mixture into 10 portions.

Flatten one portion in your palm, place a pistachio knafeh ball in the center, and wrap the marshmallow mixture around it.

Roll the ball between your hands until the filling is fully sealed inside.

Roll the entire cookie in cocoa powder to coat the outside.

Let the cookies sit at room temperature until the exterior sets slightly and becomes chewy.