Mix first three ingredients together in one bowl.
2. In another bowl (microwave safe) melt your coconut oil. One minute on high is enough but keep your eye on it. Melting it when you’ve just opened the jar might require less than a minute but if you’ve left it in the refrigerator it will require the full minute, maybe more.
3. It is a good idea to refrigerate your coconut oil after you open it. If you are planning to use it again for this or other projects take it out of your refrigerator to warm up to room temperature, measure the amount you need and put it back in again. Otherwise you will have to scrape it out in chunks and melt it before you measure it.
4. Add essential oil and food colouring to melted coconut oil. Gradually add in dry ingredients and stir until mixed. You may have to use your fingers to mix it together if it is a bit crumbly.
5. Line a baking tray or pie plate with tin foil. Place cookie cutters on it.
6. Press dough into cookie cutters and put into freezer. Small ones take ½ an hour to solidify, large ones an hour.
7. After the bath fizzers have set, keep them in a jar in the freezer to make sure they stay set.