Ingredients
Red coconut
Cookies
Method
1.Preheat oven to 160°C. Grease and line a baking tray.
2.Mix coconut with beetroot juice until coconut has soaked up juice. Spread coconut onto tray and cook in oven for 8-10 minutes until dry.
3.Leave coconut to cool then tip into a shallow dish. Set aside lined tray to bake bliss kisses.
4.Finely chop the nuts in a food processor. Add fruit and pulse until the mix starts to stick together. Tip into a bowl.
5.Melt honey, butter and vanilla powder together over low heat then add to fruit mixture along with ground almonds. Mix until the ingredients bind together.
6.Take a large teaspoonful of mixture and shape into a ball. Drop into the red coconut and coat well. Place the ball in the centre of your palm, pressing the coconut into the ball.
7.Press the ball solidly onto the lined oven tray and push two pistachio kernels into the top. Repeat this process until all the mixture is used up.
8.Bake for 15-18 minutes or until lightly golden. Leave to cool and then transfer carefully to an airtight container.
Note
- Make fresh beetroot juice by juicing 2 trimmed, scrubbed and halved raw beetroots. Or blend 1 chopped beetroot in a high-speed blender with 1/4 cup water, then tip into a sieve over a bowl, and repeat with other beetroot.
