Description
These Easter Bunny Coconut Tails are soft, chewy coconut cookies made with sweetened coconut and condensed milk, then dipped in white chocolate and decorated with pastel sprinkles and candy faces. They’re naturally gluten-free, fun to make with kids, and absolutely adorable on any Easter dessert table.
Ingredients
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)
Instructions
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.
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.
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!
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.
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.
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.
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.
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.
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!
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American