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Easter Bunny Coconut Tails

These playful no-bake coconut truffles are vibrant, fun, and taste like a festival with a blend of tropical flavors. Perfect for Easter baskets and gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Mixture
  • 1 can (14 ounce) sweetened condensed milk A key ingredient for sweetness and moisture.
  • 3 cups sweetened shredded coconut Plus an extra cup for rolling.
  • 1 teaspoon pure vanilla extract Adds flavor.
  • 1/4 teaspoon salt Enhances the sweetness.
  • to taste gel food coloring (pink, yellow, blue, purple) Optional for pastel colors.
Coating
  • 1 cup sweetened shredded coconut For rolling the truffles.

Method
 

Preparation
  1. In a large mixing bowl, combine the sweetened condensed milk, 3 cups shredded coconut, vanilla extract, and salt. Stir until fully combined and thick.
  2. Divide the mixture evenly into separate bowls based on how many pastel colors you want to create. Add 1 to 2 drops of gel food coloring to each portion and mix until evenly tinted.
  3. Cover the bowls and refrigerate the mixture for 30 to 45 minutes, or until firm enough to roll easily.
Shaping
  1. Place the remaining 1 cup shredded coconut in a shallow bowl.
  2. Scoop tablespoon-sized portions of the chilled mixture and roll into smooth balls using your hands.
  3. Roll each ball in the extra shredded coconut until fully coated.
  4. Arrange on a parchment lined tray and refrigerate for another 20 to 30 minutes to fully set before serving.

Notes

Use gel food coloring for vivid pastels without diluting the mixture. If the mixture feels too sticky, chill longer; if too dry, stir in a teaspoon of condensed milk at a time. Handle a small cookie scoop for uniform sizes.