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Easter Bunny Coconut Tails

Easter Bunny Coconut Tails: Fun No-Bake Treats for Kids

Delightful Easter Bunny Coconut Tails are fun no-bake treats perfect for kids to make and enjoy this Easter.
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Prep Time 30 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 20 tails
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Mixture
  • 3 cups unsweetened shredded coconut (medium shred) Adds delightful coconut flavor and texture; using sweetened coconut will heighten the sweetness.
  • 2 cups unsweetened shredded coconut (fine shred) Ideal for coating; gives a silky finish and can be dyed to your liking.
  • 1 cup sweetened condensed milk Binds the mixture together while adding moisture; substitute with dairy-free condensed milk for a vegan treat.
  • ½ cup butter (melted & cooled) Provides richness and ensures the mixture holds together; opt for plant-based butter to make it dairy-free.
  • 1 teaspoon vanilla extract Enhances the overall flavor; feel free to leave it out if you prefer a more straightforward taste.
  • ½ cup confectioner’s sugar Sweetens and helps achieve perfect rolling consistency.
For the Coating
  • as needed liquid food coloring Use to achieve pastel hues on the coconut coating; gel coloring works well but needs a bit of water to mix.

Equipment

  • Mixing Bowl
  • Teaspoon
  • fork
  • Parchment paper
  • Airtight Container

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of sweetened condensed milk, ½ cup of melted and cooled butter, and 1 teaspoon of vanilla extract until fully blended.
  2. Add 3 cups of medium-shred unsweetened coconut along with ½ cup of confectioner’s sugar to the bowl. Stir thoroughly until the mixture becomes sticky and thick.
  3. Cover the bowl with plastic wrap and place it in the refrigerator for about 15 minutes.
  4. Divide 2 cups of fine-shred unsweetened coconut into small bowls and add a few drops of liquid food coloring to each bowl, mixing thoroughly.
  5. Once chilled, remove the coconut mixture from the refrigerator. Using a teaspoon, scoop out portions of the mixture (about 1½ teaspoons each) and roll them into smooth balls.
  6. Take each ball and roll it in the colored fine-shred coconut, pressing gently to ensure full coverage.
  7. Finally, refrigerate the coated Easter Bunny Coconut Tails for about 1 hour to allow them to set properly.

Nutrition

Serving: 1tailCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 20mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store completed tails in an airtight container lined with parchment paper to prevent sticking. They can be made up to one week ahead or frozen for up to 3 months.

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