Ingredients
Equipment
Method
Prepare the Coconut Mixture
- In a large mixing bowl, whisk together the sweetened condensed milk, the melted and cooled butter (and optional softened cream cheese if using), and the vanilla extract until thoroughly combined and smooth.
- Add the 5 cups of medium shredded coconut, the 1/8 teaspoon salt, and the confectioner's sugar to the wet ingredients. Stir everything together very well until the coconut is evenly coated and the mixture appears cohesive.
- Place the bowl into the refrigerator to chill for at least 15 minutes. This helps the mixture firm up for easier handling.
Color the Fine Coconut
- While the main mixture chills, place 1/2 cup of the fine shredded coconut into a separate mixing bowl. Add about 3-4 drops of your chosen liquid food coloring.
- Use a hand-held mixer to beat the coconut and coloring together until it is perfectly combined and has a consistent color. Repeat this step for each additional color you wish to use.
Shape and Chill the Bunny Tails
- Once your main coconut mixture is nicely chilled and firm, use a 1 1/2 teaspoon cookie scoop or a measured spoon to scoop out uniform portions of the mixture.
- Roll each portion gently into a smooth ball between your palms. If the mixture sticks, lightly dampen your hands with water.
- Immediately roll these freshly formed balls into your chosen colored fine coconut, ensuring they are completely coated.
- Place each colorful coconut ball onto a baking sheet as you finish shaping. Once all bunny tails are rolled and coated, return the baking sheet to the refrigerator for at least one hour to properly set and firm up.
Notes
Store these bunny coconut tails in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Make them 1-2 days in advance for your Easter celebration. Remember, the pinch of salt and cream cheese substitution are subtle twists that truly elevate these treats! Nutrition information is estimated based on common ingredients and serving sizes and may vary.