Boil chopped beetroot with little water until it is cooked. Grind to a smooth paste and extract the thick pulp.
Cream Butter and sugar until light and fluffy
Add in Vanilla essence and Beetroot pulp and beat again until combined.
Sieve the wheat flour and salt and keep it ready.
Fold in the flour little at a time and make it to a breadcrumb texture.
Add milkmaid and fold again. Combine with your hands to a smooth soft dough.
Wrap it in a sheet and Refrigerate for an hour.
Preheat oven to 180 deg c.
Take the dough and spread it out to thin layer.
Keep the desiccated coconut flakes in a plate ready.
cut out heart shapes or any other shapes and coat it with desiccated coconut on both the sides.
Line them in a parchment paper in baking tray.
Bake at 180 deg c for 15 min. depending upon thickness time will vary between 15-18. Check the bottom of cookies after 15 min if it is slightly brown. If so, stop baking.