Preheat the oven at 350°F / 175°C.

Thaw the frozen grated coconuts on a paper towel. Then lightly toast the grated coconuts for 3-5 minutes on medium flame to remove the moisture. Make sure that you take it off the flame as soon it dries while ensuring that the color does not change.

In a large mixing bowl, mix together toasted coconuts, almond flour, salt, coconut oil, condensed milk, rose essence and red food color till it comes together in a cookie dough consistency. You can add almond flour if it is too sticky to form a dough.

Take a baking tray lined with parchment paper and place the batter onto to it using a small ice cream scoop or two spoons. Apply pistachios on top.

Bake in the oven for about 15 minutes until they become slightly brown and fragrant. Please keep an eye on the oven as the baking time will vary from oven to oven.

Cool them on a wire rack for 30-45 minutes before storing them in an air-tight container. The macaroons will remain good for at least 8-10 days outside.

If you want, to get a bottom chocolate layer, you can dip the cooled macaroons in melted chocolate (made by melting 1/2 cup chocolate with 2 tsp oil and mix) and cool them again before storing.