These Easter Bunny Coconut Tails are soft, snowy little bites that look just like bunny tails tucked into the spring grass. They are creamy on the inside, coated in fluffy coconut, and completely irresistible on an Easter dessert table.
If you love coconut treats with a melt-in-your-mouth center, this recipe is for you. They are no-bake, easy to shape, and perfect for making with kids. Every time I set these out, people smile before they even take a bite. Ready to make something sweet and playful? Let's get started.
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Why You'll Love This Recipe
- No-bake and ready in under 30 minutes
- Soft, creamy coconut center
- Perfect Easter dessert for parties
- Fun, family-friendly baking project
- Easy to customize with white chocolate or almonds
- Make-ahead friendly
Ingredients
For the Coconut Filling
- 3 cups (240 g) sweetened shredded coconut
- 1 cup (120 g) powdered sugar
- 4 ounces (113 g) cream cheese, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
For Coating
- 1 to 1 ½ cups extra shredded coconut
- 6 ounces white chocolate, melted (optional for dipping base)
Ingredient Notes & Substitutions
- Shredded coconut: Use sweetened shredded coconut for that classic soft texture. Unsweetened works, but the flavor will be less sweet.
- Cream cheese: Softened cream cheese helps bind everything together smoothly.
- Almond extract: Adds a subtle bakery-style flavor, but you can leave it out if you prefer pure coconut.
- White chocolate: Optional, but dipping the bottom gives a little extra sweetness and structure.
Instructions
- In a large bowl, mix shredded coconut and powdered sugar until combined.
- Add softened cream cheese, vanilla extract, and almond extract. Stir until the mixture becomes thick and evenly blended. It should hold together when pressed between your fingers.
- Chill the mixture in the refrigerator for 15 to 20 minutes so it firms up slightly.
- Scoop about 1 tablespoon of mixture and roll into smooth balls. Place them on a parchment-lined tray.
- Roll each ball in extra shredded coconut to create that fluffy "bunny tail" look. Press gently so the coating sticks.
- If using white chocolate, dip the bottom of each coconut ball into melted chocolate and return to parchment.
- Let them set at room temperature or chill briefly until firm.
Pro Tips for Success
- If the mixture feels too sticky, add a bit more shredded coconut.
- Lightly dampen your hands to make rolling easier.
- Chill before serving for the best texture.
- Use finely shredded coconut for a softer finish.
- Store in layers separated by parchment to keep them fluffy.
Storage and Reheating
Store Easter Bunny Coconut Tails in an airtight container in the refrigerator for up to 5 days.
Serve chilled or let them sit at room temperature for 10 minutes before enjoying. No reheating needed.
Make Ahead & Freezing
You can make these up to 2 days ahead and keep them refrigerated.
They also freeze beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips and Variations
- Add a whole almond in the center for an almond-coconut surprise.
- Mix in a tablespoon of sweetened condensed milk for extra creaminess.
- Drizzle white chocolate over the tops for a decorative touch.
- Tint a little coconut green and display them on top as "grass."
- Add a pinch of salt for a sweet-salty balance.
FAQs
Yes, but the flavor will be less sweet. You may want to add an extra tablespoon of powdered sugar.
It likely needs more chilling time. Pop it in the fridge for 20 minutes and try again.
You can try using dairy-free cream cheese alternatives. The texture may vary slightly, but they should still hold together.
📖 Recipe
Easter Bunny Coconut Tails - A Sweet No-Bake Treat!
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
These adorable Easter Bunny Coconut Tails are as fun to make as they are to eat! A perfect no-bake recipe for little hands, they're soft, chewy, and coated in beautiful pastel coconut flakes. A sweet way to add a festive touch to your Easter celebrations!
Ingredients
- 5 cups unsweetened coconut (medium shred)
- 2 cups unsweetened coconut (fine shred)
- 14 oz sweetened condensed milk
- 2 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- ¼ cup confectioner's sugar
- Liquid food coloring
Instructions
- In a large bowl, whisk together condensed milk, melted butter, and vanilla extract.
- Stir in medium-shred coconut and confectioner's sugar. Chill for 15 minutes.
- Divide fine-shred coconut into portions and mix each with a few drops of food coloring until evenly colored.
- Scoop chilled mixture into 1 ½ teaspoon portions and roll into balls.
- Roll each ball in colored coconut to coat.
- Place on a baking sheet and chill for 1 hour to set.
- Keep refrigerated until serving.
Notes
Make extra-they disappear fast! Store in the refrigerator in an airtight container until ready to serve.
Serving Suggestions
Arrange these Easter Bunny Coconut Tails in mini cupcake liners and scatter them across your Easter dessert table. They look adorable next to pastel candies and spring flowers.
If you are building a full spread, pair them with my Easter Sugar Cookie Cups for color and crunch, or serve alongside my Easter Egg Cheesecake Recipe for a creamy centerpiece dessert.
Nutrition & Notes
Yield: About 18 to 20 coconut tails
Prep Time: 20 minutes
Chill Time: 20 minutes
Skill Level: Easy
I tested these with both finely shredded and larger coconut flakes, and the finely shredded version gave that soft, fluffy bunny tail look I love most. They truly melt in your mouth.
Reader Reviews
"These were the cutest treats on our Easter table. So simple and so good."
If you make these Easter Bunny Coconut Tails, I would love to hear how you displayed them. Did you add a chocolate drizzle or keep them snowy white?
Related Recipes
For another festive no-bake treat, try my Banana Pudding Easter Truffles.
And if you love coconut desserts, my Christmas Gooey Butter Cookies are another soft and sweet favorite during the holidays.
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