A no bake small Iranian bites prepared without fat from carrots and coconut. Nice to serve to guests any time of the day.
Ingredients: makes 39 small balls
350 g carrots
3 tablespoons coconut powder (optional)
½ cup icing sugar
3 cups shredded coconut
½ cup shredded coconut
20 pistachios split in half
Peel and cut carrots to chunks. Place in a pot with water and bring to a boil. Simmer uncovered till very tender. Drain and remove excess water using absorbent kitchen paper.
Mash carrots while still hot with coconut powder if being used in a food processor in a small pot over medium heat. Stir fry mixture with a wooden spoon few seconds trying to remove some moisture.
Pulse icing sugar with 2½ cups of the shredded coconut in a food processor till fine particles are formed. Add carrot mixture and process just to mix. Remove to a bowl.
Pinch about one tablespoon from the carrot mixture and form into a ball. Roll in the remaining ½ cup shredded coconut. Place in paper cups and insert half a pistachio on top of each.
N.B.: Refrigerate covered. The cookies improve the next day and keep well for a week.