Raspberry Bounty Filling for Nut-Shaped Cookies

In a saucepan, combine the condensed milk, vanilla paste, coconut cream, and softened butter.

Bring to a boil over medium heat, simmering for 6–8 minutes while stirring constantly, until it reaches the consistency of soft caramel.

Remove from heat, add the white chocolate, and stir until completely melted.

Stir in the coconut flakes, cover with plastic wrap, and chill completely for at least 2–3 hours.

For the confiture, gently heat the raspberry puree to 35–40°C.

Mix the sugar with the pectin and sprinkle it into the puree while stirring constantly.

Bring the mixture up to 85°C, remove from heat, and stir in the lemon juice.

Stir well, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator to 3°C.