1. Toast the pistachios in a dry skillet over medium heat until fragrant. Let cool, then grind finely in a food processor. Reserve 2 tablespoons for garnish.

2. Melt the butter in a pan, then add the kataifi. Stir and cook until golden brown. Let it cool.

3. In a bowl, combine ground pistachios, sweetened condensed milk, cheese, and toasted kataifi. Mix until sticky. Chill for 30 minutes.

4. Scoop and roll mixture into small balls using a spoon or scoop. Place on parchment-lined tray.

5. Melt the chocolate and coconut oil using a double boiler until smooth and glossy.

6. Dip each ball into the melted chocolate, coat well, and return to tray. Sprinkle chopped pistachios on top.

7. Chill in the refrigerator for 30 minutes or until set. Serve chilled or at room temperature.