Name: Easter Bunny Coconut Tails: No-Bake Festive Coconut Treats Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 cups unsweetened coconut (medium shred); 14 ounces sweetened condensed milk; 2 tablespoons butter (melted and cooled); 1 teaspoon vanilla extract; 1/4 cup confectioner’s sugar; 2 cups unsweetened coconut (fine shred); Liquid food coloring (various pastel colors, as desired)

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Introduction

Easter Bunny Coconut Tails are a delightful, no-bake treat perfect for celebrating the season. Soft, chewy, and coated in pastel-colored coconut, these bite-sized sweets are fun to make and great for involving kids in the kitchen.

A black leaf-shaped plate is filled with a pyramid of round, pastel-colored coconut-covered balls. The balls come in soft pink, light blue, and pale yellow colors, each coated evenly with white shredded coconut, giving a textured look. The plate sits on a dark wooden surface with scattered coconut flakes around it, and soft-focus pastel-colored eggs and twigs appear in the background, adding a delicate touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups unsweetened coconut (medium shred)
2 cups unsweetened coconut (fine shred)
14 ounces sweetened condensed milk
2 tablespoons butter (melted and cooled)
1 teaspoon vanilla extract
1/4 cup confectioner’s sugar
Liquid food coloring (for pastel colors)

Instructions

Step 1: In a large mixing bowl, whisk together the sweetened condensed milk, melted butter, and vanilla extract until fully combined to create a sticky base.
Step 2: Add the medium shredded coconut and confectioner’s sugar to the mixture. Stir well until fully combined and slightly sticky.
Step 3: Refrigerate the mixture for 15 minutes to firm up for easier shaping.
Step 4: Divide the fine shredded coconut into separate bowls. Add 3-4 drops of liquid food coloring to each and mix with a hand-held mixer until evenly colored. Add a few drops of water if the color isn’t spreading evenly.
Step 5: Scoop 1 ½ teaspoon-sized portions of the chilled mixture, rolling each into a smooth ball with your palms.
Step 6: Roll each ball in the colored coconut to coat completely, then place on a parchment-lined baking sheet.
Step 7: Refrigerate the coated balls for one hour to set and firm up.
Step 8: Serve chilled, allowing a few minutes at room temperature for perfect texture.

Tips & Variations

Use sweetened shredded coconut instead of unsweetened for a sweeter treat, adjusting confectioner’s sugar accordingly.
Dip finished tails in melted white or dark chocolate and let set for a rich twist.
Add almond extract, coconut extract, or lemon zest to the mixture for added flavor.
Roll the balls in Easter-themed sprinkles instead of colored coconut for extra fun.
Mix crushed nuts like almonds or pecans into the mixture for crunch.

Storage

Store Easter Bunny Coconut Tails in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a freezer-safe container for up to three months, separating layers with parchment paper to prevent sticking. Thaw frozen tails for 10–15 minutes at room temperature before serving.

How to Serve

A black plate holds a stack of spherical dessert balls, each coated with white shredded coconut. There are three pastel colors in the balls: light pink, pale blue, and soft yellow. The balls are arranged in a small pyramid with three light pink balls on top, surrounded by blue and yellow ones at the bottom. The texture of the balls looks soft and fluffy under the layer of shredded coconut. Around the plate, pastel-colored small egg-shaped decorations in pink, yellow, and blue sit on a dark wooden surface. The overall scene includes natural twigs and green leaves in the background, creating a cozy, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, using sweetened shredded coconut will make the treats sweeter. You may want to reduce the amount of confectioner’s sugar to balance the sweetness.

Can I make these ahead of time?

Absolutely! These coconut tails can be made up to a week in advance if refrigerated, or stored in the freezer for up to three months for convenience.