why make this recipe
This no-bake treat is quick, fun, and perfect for Easter. You can make it with simple pantry items. Kids love the colors and bite size pieces. Serve them at a party or pack them in a lunch box for a sweet surprise. For other easy party snacks, try this best 3 sweet savory tea sandwich recipes for a nice pairing.
introduction
Easter Bunny Coconut Tails are small coconut balls that look like bunny tails. They take little time and no oven. You mix shredded coconut with sweetened condensed milk, shape balls, and roll them in colored coconut. The steps are simple and the result is cute and tasty. If you like simple sweet treats, also see these best healthy sweet snack recipes for more ideas.
how to make Easter Bunny Coconut Tails – A Sweet No-Bake Treat!
Follow simple steps. Chill the mixture, color some coconut, roll, and chill again. Work with small scoops for even shapes. Use pastel food colors for a soft Easter look.
Ingredients :
✔ 5 cups unsweetened coconut (medium shred), ✔ 2 cups unsweetened coconut (fine shred), ✔ 14 oz sweetened condensed milk, ✔ 2 tbsp butter, melted & cooled, ✔ 1 tsp vanilla extract, ✔ ¼ cup confectioner’s sugar, ✔ Liquid food coloring (for pastel magic!)
Directions :
1️⃣ In a large bowl, whisk condensed milk, melted butter & vanilla.
2️⃣ Stir in medium-shred coconut & confectioner’s sugar. Chill for 15 min.
3️⃣ Meanwhile, color the fine-shred coconut: Mix ½ cup with 3-4 drops of food coloring and blend until evenly colored. Repeat for each color.
4️⃣ Scoop chilled mixture into 1½ teaspoon portions, roll into balls, then coat in colored coconut.
5️⃣ Place on a baking sheet and chill for 1 hour to set.
6️⃣ Keep refrigerated until serving. Enjoy these sweet little bites!
how to serve Easter Bunny Coconut Tails – A Sweet No-Bake Treat!
Place the coconut tails on a small plate or a tray lined with paper doilies. Arrange them in clusters or scatter pastel colors for a fun look. They go well with tea and small sandwiches when you host guests. Pair with these Christmas no-bake candy ideas for a mixed dessert table that keeps things simple.
how to store Easter Bunny Coconut Tails – A Sweet No-Bake Treat!
Keep them in an airtight container in the fridge. They stay fresh for about 5–7 days. For longer storage, freeze them in a single layer on a tray, then move to a sealed bag for up to 1 month. Thaw in the fridge before serving.
tips to make Easter Bunny Coconut Tails – A Sweet No-Bake Treat!
- Chill the mix so it holds shape when you roll.
- Use a small cookie scoop or 1½ tsp measure for even sizes.
- Work with clean, dry hands to roll smoothly.
- If the mixture is too sticky, chill longer or add a little more medium-shred coconut.
- For bright colors, use gel food coloring or a few extra drops of liquid color.
variation (if any)
- Add a pinch of salt or a drop of almond extract for a flavor twist.
- Roll some balls in cocoa powder or finely chopped nuts for contrast.
- Make mini coconut tails by using 1 tsp portions for bite-size snacks.
FAQs
Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, but the mix will be sweeter. You may skip the confectioner’s sugar if you use sweetened coconut.
Q: Can I make these without food coloring?
A: Yes. They taste the same plain and still look cute in white.
Q: Can I use margarine instead of butter?
A: You can, but butter gives better taste. Use a soft neutral margarine if needed.
Q: Will the balls fall apart at room temperature?
A: They hold up better when chilled. Keep them cool until serving.
Q: Can I make the mixture ahead?
A: Yes. Make the base, chill, and finish rolling on the day you serve.
Conclusion
These Easter Bunny Coconut Tails are a simple no-bake treat you can make fast and enjoy with family. For a matching cupcake idea and a short how-to video, check this Easter Cupcakes (Bunny Tail Cupcakes) + Video – My Heavenly Recipes.
Easter Bunny Coconut Tails
Ingredients
Method
- In a large bowl, whisk together sweetened condensed milk, melted butter, and vanilla.
- Stir in medium-shred coconut and confectioner’s sugar. Chill the mixture for 15 minutes.
- Color the fine-shred coconut by mixing ½ cup with 3-4 drops of food coloring until evenly colored. Repeat for each color.
- Scoop the chilled mixture into 1½ teaspoon portions and roll them into balls.
- Coat each ball in the colored coconut.
- Place the coconut tails on a baking sheet and chill for 1 hour to set.
- Keep refrigerated until serving.