Close-up of Easter Bunny Coconut Tails, soft and fluffy coconut-covered treats in pastel colors, served on a decorative blue plate with coconut shells

Easter Bunny Coconut Tails

by

No-bake Easter Bunny Coconut Tails—sweet, coconutty, and pastel-colored treats perfect for festive celebrations and kid-friendly fun!

Why You’ll Love This Recipe

  • No-bake and easy to prepare
  • Perfect for Easter and spring-themed celebrations
  • Fun for kids to help with decorating
  • Customizable with different pastel colors
  • Freezes well for make-ahead convenience

Ingredients

For the Coconut Tails:

  • 5 cups unsweetened medium shredded coconut
  • 2 cups unsweetened fine shredded coconut
  • 14 ounces sweetened condensed milk
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioner’s sugar
  • Liquid food coloring

Directions

  1. In a large bowl, whisk together the sweetened condensed milk, melted butter, and vanilla extract until well combined.
  2. Add the 5 cups of medium shredded coconut and confectioner’s sugar to the mixture. Stir thoroughly until fully combined.
  3. Chill the mixture in the refrigerator for 15 minutes to firm up.
  4. Meanwhile, divide the fine shredded coconut into separate bowls, one for each desired color. Add 3-4 drops of liquid food coloring to each bowl. Using a hand-held mixer or a spoon, mix until the coconut is evenly colored.
  5. Once the mixture has chilled, scoop out 1 1/2 teaspoon portions and roll them into balls.
  6. Roll each ball in the colored coconut until fully coated.
  7. Place the coated balls on a baking sheet and refrigerate for at least one hour to set.
  8. Keep the coconut tails refrigerated until ready to serve. Remove from the fridge a few minutes before serving to soften slightly.

Servings and Timing

  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Servings: 24 coconut tails
  • Calories per serving: 230 kcal

Variations

  • Chocolate-Coated: Dip the coconut tails in melted white or dark chocolate for extra richness.
  • Almond Flavor: Substitute vanilla extract with almond extract for a nutty twist.
  • Crunchy Center: Add a small toasted almond or hazelnut inside each coconut ball.
  • Coconut-Free Option: Use finely ground graham crackers or crushed cookies instead of coconut for rolling.
  • Extra Festive Touch: Sprinkle edible glitter or pearl sprinkles over the coconut balls for added decoration.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze for up to 2 months. Let them thaw at room temperature for 10-15 minutes before serving.
  • Serving Tip: Best served slightly chilled but not too cold to enjoy the soft texture.

FAQs

1. Can I use sweetened shredded coconut instead?

Yes, but it may make the mixture sweeter. Reduce the confectioner’s sugar if needed.

2. Can I make these in advance?

Absolutely! These treats store well in the fridge or freezer, making them perfect for preparing ahead.

3. How do I get vibrant colors for the coconut coating?

Gel food coloring works best for bright pastel shades without adding too much moisture.

4. Can I use different extracts for flavor?

Yes! Try coconut, almond, or lemon extract for a fun twist on the vanilla flavor.

5. What’s the best way to shape the balls evenly?

Use a small cookie scoop or melon baller to get uniform-sized portions.

6. Can I make these dairy-free?

Yes! Use dairy-free sweetened condensed milk and vegan butter for a dairy-free version.

7. Do I need to chill them before serving?

Chilling helps them set properly, but they can be enjoyed slightly softened at room temperature.

8. How do I prevent the coconut from clumping with food coloring?

Add the food coloring gradually and mix well to evenly distribute the color.

9. Can I use natural food coloring?

Yes, beet juice, turmeric, or matcha powder work well for natural pastel shades.

10. How do I present them beautifully for Easter?

Place them in mini cupcake liners or arrange them in a decorative Easter basket for a festive touch.

Conclusion

Easter Bunny Coconut Tails are a delightful, no-bake treat that’s as fun to make as they are to eat. With their soft, chewy texture and customizable pastel colors, they’re perfect for Easter celebrations, springtime parties, or even as homemade gifts. Try different flavors and decorations to make them uniquely yours!

Print
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Close-up of Easter Bunny Coconut Tails, soft coconut-covered treats stacked on a rustic plate, garnished with edible flowers and shredded coconut

Easter Bunny Coconut Tails

  • Author: Chef Clara
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings
  • Diet: Vegetarian
Print Recipe

Description

No-bake Easter Bunny Coconut Tails—sweet, coconutty, and pastel-colored treats perfect for festive celebrations and kid-friendly fun!

Ingredients

  • Base Mixture: Sweetened condensed milk, melted butter, vanilla extract, confectioner’s sugar, medium shredded coconut.
  • Coating: Fine shredded coconut, liquid food coloring.

Instructions

  • Whisk condensed milk, butter, and vanilla in a bowl.
  • Stir in medium shredded coconut and confectioner’s sugar.
  • Chill mixture for 15 minutes.
  • Color fine shredded coconut with food coloring in separate bowls.
  • Scoop and roll mixture into balls.
  • Coat balls with colored coconut.
  • Refrigerate for 1 hour before serving.
  • Store refrigerated and soften slightly before serving.

Notes

  • Use gel food coloring for vibrant colors.
  • These treats freeze well for make-ahead convenience.
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

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