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These Toasted Coconut Bunny Tails are super fun, easy to make and delicious! You may also know them as “snowballs” – cookies that you may make for Christmas. Well, now they are bunny tails with cute pastel sprinkles and they are perfect for Easter!
While there were no bunnies harmed in the making of these bunny tails, I can’t say the same for my kitchen. These cookies are super easy to make and so darn cute for Easter, but powdered sugar is no joke. Dipping the cookies in the sugar is sure to make it snow in your kitchen…or sprinkle bunny dust… or whatever you want to call it. 🙂
In addition to the powdered sugar, I mixed some nonpareil sprinkles in fun pastel colors for Easter into the powdered sugar. They stick nicely to the cookies and add a little pop of color. I got my sprinkles at Home Goods (one of my favorite stores), but these Wilton Spring Nonpareils would be a good similar option.
But now let’s back up a bit to how to actually make these little cookies, since that part actually comes first.
First combine the dry ingredients – all purpose flour, cornstarch and salt. These cookies are made with a thicker dough than some cookies, so you want to be sure to measure things accurately. If you add more flour or sugar than called for, you could get too dry of a dough and therefore a drier cookie. Nobody wants that. The best way to measure is be weight, but if you don’t have a scale, be sure to loosen the flour up and then scoop it. You don’t want to pack it into the cup.
Set aside your dry ingredients and pull out that mixer. Beat the butter until smooth, then add the powdered sugar. Once those are combined and smooth, add the vanilla and coconut extracts. I know it may be tempting to throw them all in at once, but adding them one at a time will you help you get a nice, smooth result instead of a lumpy mixture.
Add the dry ingredients to the butter mixture. They should all come together relatively quickly. Next add the toasted coconut. If you haven’t toasted coconut before, it’s a breeze. Just heat your oven up to 400 degrees and pop a parchment-lined cookie sheet with the coconut on it in there for around 5-7 minutes. You want to keep a close eye on it so it doesn’t burn and toss it a few times so it toasts evenly, but that’s it!
Stir the coconut in there, scoop out balls of dough about 1 tablespoon in size and bake!
These cookies have a lovely little crunch to them, but are still somewhat soft. Mine had a nice crunch on the outside, without being dry on the inside. Bake them just until the bottom of the balls starts to get a little golden, not more. The cornstarch in them helps keep them from spreading while they bake, so they keep their round shape.
Once they’ve baked, let them sit for a few minutes until they’re cool enough to handle. Then pop them into a bowl of the remaining powdered sugar and sprinkles and let the fun part begin! The powdered sugar melts onto the cookies a bit, since they’re still warm. You can certainly re-do the powdered sugar once they’re completely cool, if you want more sugary coverage. I have to say though, these completely melt in your mouth when still a little warm with the melty powdered sugar. SO good! And when cooled, the nice crunch and adorable cookie are great for sharing with family and friends for the holiday. A new classic Easter cookie!
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A version of the classic “snowball” cookie, but dressed up as a bunny tail for Easter!
- 2 1/4 cups (293g) all-purpose flour
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar, divided
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup (76g) toasted sweetened coconut flakes
- 5 tbsp sprinkles
1. Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine the flour, cornstarch and salt in a medium sized bowl. Set aside.
3. In a large mixer bowl, beat the butter until smooth.
4. Add 3/4 cup of the powdered sugar and mix until well combined and smooth.
5. Add the vanilla and coconut extracts and mix until well combined.
6. Add the dry ingredients and mix until the dough comes together.
7. Stir in the toasted coconut.
8. Scoop tablespoon sized balls of dough and shape into a ball. Place on the prepared cookie sheet 1-2 inches apart.
9. Bake for 7-10 minutes, or until the bottoms are just lightly brown.
10. Remove from the oven and allow to cool until you can handle them.
11. Add the remaining 1 1/4 cups (144g) powdered sugar and sprinkles to a small bowl and roll each cookie in it until well coated.
12. Allow the cookies to cool completely before serving. The powdered sugar melts onto the cookies a bit when they’re still warm. You might want to re-roll the balls again after they cool and the powdered sugar is done melting. Store in an airtight container.