Carrot and Coconut Balls
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Carrot and Coconut BallsA 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.