Description
These Easter Bunny Coconut Tails are delightful pastel-coated coconut balls made with sweetened condensed milk, perfect for a festive treat that’s both creamy and colorful.
Ingredients
Units
Scale
Ingredients
- 5 cups unsweetened medium shredded coconut
- 2 cups unsweetened fine shredded coconut
- 14 ounces sweetened condensed milk
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup confectioner’s sugar
- as needed liquid food coloring for pastel coating
Instructions
- Mix wet ingredients: Whisk the sweetened condensed milk, melted butter, and vanilla extract together in a large bowl until smooth and glossy.
- Combine and chill: Stir in the medium shredded coconut and confectioner’s sugar until evenly combined and thick. Chill the mixture in the refrigerator for about 15 minutes to firm up.
- Color coconut: Divide the fine shredded coconut into separate bowls. Add a few drops of liquid food coloring to each bowl and mix until evenly tinted.
- Form balls: Portion the chilled mixture into about 1½ teaspoon amounts and roll into smooth balls. Roll each ball in the colored coconut to coat completely and place on a tray.
- Chill balls: Refrigerate the coated balls for about 1 hour until firm. Keep chilled until ready to serve and let sit at room temperature for a few minutes before serving.
Notes
- Use liquid food coloring for even pastel shades without clumping.
- Store in an airtight container in the refrigerator for up to one week.
- Freeze layered with parchment paper for up to three months and thaw 10 to 15 minutes before serving.
