Easter Bunny Coconut Tails (Print version)
Soft no-bake coconut balls rolled in pastel coconut flakes for a cute Easter bunny tail treat.
# Ingredients:
For the coconut filling
01 -
1 can (14 oz / 396 g) sweetened condensed milk
02 -
2 tablespoons (28 g) salted butter, melted and cooled slightly
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon almond extract, optional
05 -
1/4 cup (30 g) powdered sugar
06 -
4 cups (300 g) unsweetened medium shredded coconut
For the pastel coating
07 -
2 cups (150 g) unsweetened medium shredded coconut
08 -
Liquid food coloring in pink, yellow, blue, or green
# Instructions:
01 -
In a large bowl, whisk the sweetened condensed milk, melted butter, vanilla extract, almond extract, and powdered sugar until smooth.
02 -
Add 4 cups of shredded coconut and stir until every flake is coated and the mixture is thick and sticky.
03 -
Cover the bowl and refrigerate for at least 20 minutes, or until the filling is firm enough to scoop and roll.
04 -
Divide the remaining 2 cups coconut between 3 or 4 small bowls. Add 1-2 drops liquid food coloring to each bowl and stir or rub through the coconut until softly tinted.
05 -
Scoop about 1 1/2 tablespoons of chilled filling at a time and roll into balls with lightly damp hands.
06 -
Roll each ball in the colored coconut until fully coated. Place on a parchment-lined tray and refrigerate for at least 1 hour before serving.
# Good to know:
01 -
Makes about 30 small coconut tails.
02 -
Chilling time is 1 hour 20 minutes total, including the first chill and final set.
03 -
Best served cold or slightly chilled.