Dissolve a dab of the food colouring paste in 1/2 tsp of boiling water, stir well and pour into a resealable jar. Tip in the coconut, then screw on the lid and shake well to combine. Spread the mixture out on a baking tray and set aside to dry out for at least 15 mins.

Meanwhile, line two large baking trays. Rub the flour, cocoa powder, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Pour in the egg and 2 tbsp water and combine to form a dough. Divide the dough into 20-22 even-sized pieces, then roll into balls. Using the palm of your hand, flatten them down slightly on the baking trays, then sprinkle some green coconut onto the tops. Press down into the middle using your thumb and sprinkle over a bit more of the coconut.

Heat oven to 190C/170C fan/gas 5. Bake the cookies for 9-11 mins and remove. Press down into the middle using a tsp measure to make the dents. Leave to cool on the trays for 10 mins before pressing either a Maltesers or a bunny into the centre of the dip. Leave to cool completely on the trays before serving. Will keep in an airtight container in a cool place for up to three days.