Begin by melting high-quality white chocolate in a microwave-safe bowl for about 30 seconds at a time, stirring in between until smooth. Once melted, transfer the chocolate to piping bags. Pipe the chocolate into silicone molds, ensuring even coverage, then place the molds in the freezer for about 5–10 minutes until set and firm to the touch.

In a mixing bowl, combine ground pistachios and unsweetened desiccated coconut. Add half of the melted white chocolate to the bowl and knead the mixture until it becomes a sticky mass that holds together well—this should take around 2–3 minutes.

Once the chocolate in the molds has set, carefully remove the molds from the freezer. Take small portions of the pistachio mixture and press it firmly into each mold, filling them up to the brim. Place the filled molds back in the refrigerator for approximately 15 minutes to firm up the bonbons.

After the pistachio bonbons have set, gently remove them from the molds. To enhance their visual appeal, top each bonbon with a delicate rose bud or another decorative element.