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Easter Bunny Coconut Tails

These soft, pastel-colored no-bake coconut balls are perfect for Easter and spring parties. Quick and fun to make, kids can help shape and coat them in colorful coconut.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups unsweetened coconut (medium shred) Soft texture, suitable for mixing
  • 2 cups unsweetened coconut (fine shred) For coating, can be colored
  • 14 oz sweetened condensed milk Binding and sweetening ingredient
  • 2 tbsp butter, melted & cooled Adds richness to the mixture
  • 1 tsp vanilla extract For flavor
  • ¼ cup confectioner’s sugar Adjust according to sweetness preference
  • as needed Liquid food coloring For creating pastel colors

Method
 

Preparation
  1. In a large bowl, whisk together condensed milk, melted butter, and vanilla extract.
  2. Stir in the medium-shred coconut and confectioner’s sugar. Chill the mixture for 15 minutes.
  3. Meanwhile, color the fine-shred coconut: mix ½ cup with 3-4 drops of food coloring and blend until evenly colored. Repeat for each desired color.
Assembly
  1. Scoop the chilled mixture into 1½ teaspoon portions and roll into balls.
  2. Coat each ball in the colored fine-shred coconut.
  3. Place the coated balls on a baking sheet and chill for 1 hour to set.
  4. Keep refrigerated until serving.

Notes

These coconut tails can be served cold or slightly cool. For a fun presentation, place them in pastel cupcake liners or on a plate with chocolate eggs. Store in an airtight container for up to 7 days or freeze for up to 2 months.