Melt 2 tablespoons of unsalted butter in a medium pan, add 1 cup of kataifi, and stir until golden for 5-7 minutes. Mix in ½ cup of pistachio cream and freeze for 15 minutes.

Divide the filling into 1 tablespoon portions and roll into balls, optionally wrapping them around whole strawberries.

Sift together ¼ cup of cocoa powder and ½ cup of milk powder. Melt 2 tablespoons of butter in a skillet and add 2 cups of marshmallows, melting for 5-6 minutes.

Fold the melted marshmallow into the sifted dry ingredients until a thick, smooth dough forms. Let it cool for 10 minutes.

Shape the cookie dough into pieces, flatten, fill with a filling ball, and roll into a smooth cookie. Dust with cocoa powder.

Chill formed cookies on a parchment-lined tray for at least 30 minutes before serving.