Ingredients
- 2 ½ cups shredded sweetened coconut
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream (or coconut milk for a dairy-free option)
- ½ cup white chocolate, melted (optional, for coating or drizzling)
Instructions
In a large bowl, beat the butter, powdered sugar, and vanilla extract together until smooth and creamy. Slowly mix in the heavy cream and shredded coconut until the mixture holds together.
Using a small spoon or cookie scoop, roll the mixture into 1-inch balls with your hands. If the dough is too soft, chill it for 5-10 minutes before rolling.
Roll each ball in extra shredded coconut to create a fluffy, bunny tail-like texture. Gently press the coconut onto the surface to help it stick.
Place the coconut tails on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
For extra sweetness, drizzle the coconut tails with melted white chocolate or roll them in white chocolate before coating with coconut.
Once firm, serve these adorable coconut tails on a platter or place them in decorative Easter cupcake liners for a festive presentation.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 110
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g