1/4 to 1/2teaspoonbeet root powder for additional colorif desired (optional)
Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add the coconut, almond flour, maple syrup, coconut oil, strawberries, vanilla extract and sea salt. Pulse until well blended and the mixture starts to clump. Add beet root powder, a little at a time to yield the desired color and flavor. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up 4 hours.
Melt the chocolate in a clean heatproof bowl over a pot of simmering water. Dip the bottom of the cookies in the chocolate and shake off the excess. Transfer to the cookie sheet. Refrigerate until ready to serve. (see notes for completely raw version)
To make these raw, rather than baking them in the oven, dehydrate them for 8 hours on 110 degrees.
These cookies are soft. They do not firm up like a standard cookie because they are meant to be (almost) raw. Chill them in the fridge to maintain the desired consistency and flavor.