Easter bunny coconut tails are the prettiest snacks this weekend

Easter Weekend is here and there’s still lots of time to spend time with your family and make some great snacks. Because you don’t have lots of time, you can make great desserts without turning the oven on and spending less time with family. As tasty as they are pretty, these Easter bunny coconut tails are a no-bake and easy family recipe! Kids will also love them and you can get them to help you when making them so you can spend time bonding.

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Easter bunny coconut tails suggestions

The ingredients are easy to put together but we do advice that you add food colouring one drop at a time, mix and check before adding more. These freeze quite well too, so you can make them in advance before your family comes over. They are absolutely sweet with the favourite condensed milk and a bit of extra textures with the coconut on the inside and outside of these balls. Make them in as many colours as you can so that you don’t hunt for them too.

ALSO READ: Vanilla plum jam tart: A zesty and sweet Easter Weekend dessert

It’s family time this Easter and there’s still time for great cooking with your family. Make these no-bake Easter bunny coconut tails!

Easter bunny coconut tails recipe

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Recipe by Marele van Zyl Course: DessertCuisine: South AfricanDifficulty: Easy

Prep time

20

minutes

Cooling Time

15

minutes

Total time

35

minutes

Ingredients

• 5 cups 5 unsweetened coconut, medium shred

• 2 cups 2 unsweetened coconut, fine shred

• 400 g 400 sweetened condensed milk

• 2 tbsp 2 butter, melted and cooled

• 1 tsp 1 vanilla extract

• ¼ cup ¼ confectioner’s sugar

• liquid food coloring

Method

• In a large bowl, whisk together the condensed milk, melted butter, and vanilla extract until well combined.
• Add the 5 cups of medium coconut and the confectioner’s sugar. Stir well until well combined.
• Chill for 15 minutes.
• Place ½ cup of the fine coconut into a mixing bowl. Add 3-4 drops of liquid food coloring. Use a hand-held mixer to beat until well combined and coconut has a consistent color. Repeat this step for each color you want to use.
• Once the cookie batter is chilled, portion the cookie batter into 1½ teaspoon portions. Roll into balls and then roll into colored coconut of choice. Place on a baking sheet.  Once all rolled, place the baking sheet in the fridge for one hour to set and firm up.
• Keep balls refrigerated.  Remove desired amount from fridge a few minutes before serving. Can be piled into a food-safe container after left to set for one hour.

Notes

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