Coconut Bunny Tails

Deliciously fun Coconut Bunny Tails with a sprinkle of coconut for a festive spirit.

This is a fiddly recipe to make, but it tastes so good, so it’s worth the extra effort.

These Coconut Bunny Tails can be eaten any time of the year, but are especially fun to make at Easter. They’re lovely to serve up at Easter gatherings or even to bag up and give as gifts for friends, teachers, neighbours or family members.

Katrina Springer

Coconut Bunny Tails

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Servings: 16

Course: Snack

Cuisine: Australian

Ingredients Method

Ingredients

  

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• ▢ 250 g butternut biscuits crushed
• ▢ 395 g Sweetened Condensed Milk
• ▢ 2 tablespoons cocoa sifted
• ▢ 1/2 cup desiccated coconut
• ▢ 375 g white chocolate melts melted
• ▢ 1/2 cup desiccated coconut extra

Method

 

1. ▢
   Blitz biscuits in food processor to crush.
2. ▢
   Add condensed milk, cocoa and 1/2 cup coconut, blitz again to combine.
3. ▢
   Roll into bite-size ball, refrigerate for an hour.
4. ▢
   Melt chocolate following packet directions.
5. ▢
   Dip balls into chocolate.
6. ▢
   Quickly sprinkle with coconut before chocolate sets.

Have you made this recipe?

I’d love to hear how it turned out!

If you want to gift these yummy treats to someone special this Easter, simply pop a few in a cello bag and finish off with one of my Easter Bag Toppers (there are four different patterns to choose from).

  PURCHASE NOW: Easter Bag Toppers