Easter Bunny Coconut Tails

Easter Bunny Coconut Tails are soft, sweet, and downright adorable. These chewy coconut cookies are dipped in creamy white chocolate and decorated with pastel sprinkles, and little noses that turn each one into its own little bunny. They’re simple enough to make with the kids on a Saturday afternoon, but cute enough to be the star of your Easter dessert table.

Why You’ll Love This Recipe

• Irresistibly soft and chewy – Just 5 simple ingredients create that melt-in-your-mouth coconut texture
• So fun to decorate – Kids (and adults!) will love turning plain coconut cookies into sweet little bunnies
• Make-ahead friendly – Bake them a day or two early and decorate when you’re ready
• Naturally gluten-free – Perfect for guests with dietary restrictions
• Pure Easter magic – These bring instant smiles and that cozy, nostalgic holiday feeling

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Ingredients You’ll Need

For the Coconut Tail Cookies:

• 2½ cups shredded sweetened coconut (the base of everything—don’t skimp!)
• 1 can (14 ounces) sweetened condensed milk (this is what makes them so soft and sweet)
• 1 teaspoon vanilla extract
• 2–3 drops almond extract (optional, but it adds such a lovely depth)
• Pinch of salt (brings out the sweetness)

For the Coating & Decorations:

• 1–2 cups white chocolate chips or candy melts (candy melts are easier to work with)
• Pink and pastel sprinkles
• Colored candy melts (optional, for extra details)
• Mini edible eyes or candy eyes
• Small pastel candies for noses (think mini M&Ms or pastel chocolate chips)

Why These Ingredients Work

Sweetened shredded coconut is the heart and soul of these cookies—it gives you that chewy, tropical sweetness that just melts on your tongue.

The sweetened condensed milk acts like the glue that holds everything together while adding creaminess and just the right amount of sugary richness.

Vanilla extract brings warmth, and that tiny bit of almond extract (if you use it) gives a subtle bakery-style flavor that makes people wonder what your secret is.

The pinch of salt might seem small, but it balances all that sweetness and makes every bite more interesting.

White chocolate creates a beautiful canvas for your pastel decorations and adds a smooth, buttery layer that complements the coconut perfectly.

Essential Tools and Equipment

• Parchment paper or silicone baking mat
• Baking sheet
• Microwave-safe bowl for melting chocolate
• Large mixing bowl
• Spoon or small cookie scoop
• Wire cooling rack
• Spatula or offset spatula (helpful for dipping)

Step-by-Step Instructions

Step 1: Prep the Oven

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This lower temperature helps the coconut get golden without burning.

Step 2: Make the Coconut Dough

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if you’re using it), and a pinch of salt.

Stir everything together until it’s fully blended and sticky—it should look like a thick, chunky mixture that holds together when you press it.

Step 3: Shape the Tails

Scoop about 1 tablespoon of the coconut mixture for each cookie.

Roll it into a ball and place it on your prepared baking sheet, spacing them about 1 inch apart.

If you want them to look more like little bunny tails, shape them into ovals or teardrops instead of perfect balls. Don’t worry about making them identical—homemade charm is part of the fun!

Step 4: Bake

Bake for 15–18 minutes, or until the edges turn lightly golden.

The centers should still look soft and a little pale—that’s exactly what you want. They’ll firm up as they cool.

Step 5: Cool

Let the cookies cool on the baking sheet for about 10 minutes. They’re delicate when they first come out, so give them time to set.

Then carefully transfer them to a wire rack to cool completely before decorating.

Step 6: Melt the Chocolate

Place your white chocolate chips or candy melts in a microwave-safe bowl.

Microwave in 20–30 second bursts, stirring well between each round, until the chocolate is smooth and completely melted.

Step 7: Dip or Drizzle

Now for the fun part! You can dip each cooled coconut tail halfway into the melted white chocolate, or drizzle the chocolate over the tops with a spoon.

Step 8: Decorate

Add sprinkles or pastel sanding sugar while the chocolate is still wet. Gently press on mini edible eyes and place a small pastel candy for the nose.

If you’re feeling fancy, use a toothpick or piping bag to add little ears or whiskers with colored candy melts.

Step 9: Let Set

Allow the chocolate to fully harden at room temperature, or pop the tray in the refrigerator for 10–15 minutes if you’re in a hurry. Once set, they’re ready to enjoy!

You Must Know

Press the coconut mixture firmly together before baking—this is crucial for cookies that hold their shape and don’t crumble apart.

If your mixture feels too dry or won’t stick, add another tablespoon of sweetened condensed milk.

Make sure your cookies are completely cool before dipping them in chocolate, or the chocolate will melt and slide right off.

Personal Secret: Lightly toast about half a cup of coconut in a dry skillet until golden and fragrant, then fold it into your mixture. It adds this incredible nutty depth that makes people ask for the recipe every single time.

Pro Tips & Cooking Hacks

• Use a small cookie scoop for perfectly uniform tails that bake evenly
• Don’t overbake – Pull them when edges are just golden; they firm up as they cool
• Candy melts over chocolate chips – They’re easier to work with and set up beautifully without tempering
• Keep hands slightly damp when shaping the coconut mixture to prevent sticking
• Set up a decorating station with all your toppings laid out before you start dipping—you’ll need to work fast
• Double dip for extra coverage – Let the first layer set, then dip again for a thicker chocolate coating

Flavor Variations & Suggestions

For a tropical twist, add a quarter cup of finely chopped macadamia nuts to the coconut mixture.

If you love chocolate, use milk or dark chocolate instead of white for dipping, or drizzle both colors for a marbled effect.

Want them extra festive? Tint some of the white chocolate with pastel food coloring to make pink, yellow, or lavender bunnies.

You can also add a teaspoon of lime or lemon zest to the dough for a bright, citrusy note that cuts through the sweetness.

For grown-up gatherings, a tiny splash of rum or coconut liqueur in place of the almond extract makes these feel a little more sophisticated.

Make-Ahead Options

These coconut tails are wonderful for planning ahead. You can bake the plain cookies up to three days in advance and store them in an airtight container at room temperature until you’re ready to decorate.

If you want to go all the way and finish decorating them early, they’ll keep beautifully for up to five days in a sealed container with parchment between the layers.

You can even freeze the baked (undecorated) cookies for up to two months—just thaw them at room temperature, then dip and decorate as usual. The decorated cookies don’t freeze quite as well because the chocolate can develop condensation, so I’d stick to freezing them plain.

What to Serve With Easter Bunny Coconut Tails

These sweet little treats are perfect alongside a big pot of hot coffee or a pitcher of cold lemonade for an Easter brunch.

They’re also wonderful on a dessert platter with lemon bars, carrot cake, or pastel-frosted sugar cookies.

For kids, serve them with glasses of cold milk or strawberry milk for dunking.

They’re light enough to follow a big Easter ham dinner, and they look absolutely charming arranged on a cake stand surrounded by fresh spring flowers or in little Easter baskets lined with pastel tissue paper.

Allergy Information

Common allergens: These cookies contain coconut and dairy (from the sweetened condensed milk and white chocolate). They’re naturally gluten-free and egg-free.

Substitutions: For a dairy-free version, use coconut condensed milk instead of regular sweetened condensed milk, and choose dairy-free white chocolate chips. There’s no great substitute for coconut since it’s the star ingredient, but if someone has a coconut allergy, this recipe unfortunately won’t work for them. The almond extract is optional and can be left out entirely if there are nut allergies in your crowd.

Storage & Reheating

Store your decorated Easter Bunny Coconut Tails in an airtight container at room temperature for up to 5 days, with parchment paper between layers to keep them from sticking together.

They don’t need refrigeration, but if your kitchen is very warm, the chocolate might soften, so the fridge is fine too—just let them come to room temperature before serving for the best texture.

These don’t really need reheating since they’re meant to be enjoyed at room temperature, soft and chewy with that satisfying chocolate snap.

Questions I Get Asked A Lot

Can I use unsweetened coconut instead?

You can, but you’ll need to increase the sweetness. Add about ¼ cup of sugar to the mixture, or the cookies will taste bland compared to using sweetened coconut.

My coconut mixture won’t hold together—what did I do wrong?

This usually means you need a bit more sweetened condensed milk. Add it a tablespoon at a time and mix well until the mixture is sticky enough to hold a shape when you press it together.

Can I make these without the almond extract?

Absolutely! The almond extract is completely optional. The cookies will still be delicious with just the vanilla.

Why is my white chocolate seizing up and getting clumpy?

This happens when even a tiny bit of water gets into the chocolate, or when it’s overheated. Make sure your bowl is completely dry, and melt the chocolate slowly in short bursts, stirring between each one.

How far ahead can I decorate these?

You can decorate them up to 3 days before serving. Just store them in a single layer or with parchment between layers so the decorations don’t smudge.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Easter Bunny Coconut Tails turned out.