Blend the macadamias in a food processor until they resemble fine crumbs. Then add the coconut and process for a few minutes until well incorporated. Next add the beetroot powder, agave nectar and rose water and process until the mixture starts sticking to the sides of the processor. Scrape it down a few times and keep blending. Test the mixture to see if it will form into balls. I couldn't roll mine as they would crumble, but was able to form them into balls. Put them in the freezer. Freeze for at least 30 minutes.

Melt the chocolate in a double boiler, or in a heat proof bowl over a saucepan of boiling water. Using a skewer and a spoon, dip the frozen balls in the chocolate and cover evenly with the spoon. Sit on a cooling rack to dry. Sprinkle with desiccated coconut if desired. Once all the balls are done transfer the cooling rack into the fridge for the chocolate to harden up. Then they are ready to eat. We didn't wait for the chocolate to harden up before we ate ours!