Easter Bunny Coconut Tails are soft coconut balls made with sweetened shredded coconut and condensed milk, coated in white chocolate, and finished in fluffy coconut for a playful Easter coconut dessert. These bunny tail treats fit beautifully into Easter party food spreads, easy Easter treats platters, and spring dessert tables filled with coconut truffles and coconut desserts that feel festive yet simple.
The texture stays tender inside and lightly crisp outside. The flavor tastes sweet, creamy, and rich with pure coconut in focus. I return to this coconut Easter dessert each spring because it delivers charm without baking. That ease matters during busy holidays.
If you love themed sweets, my Easter Dirt Cake pairs well with these coconut balls and builds a full dessert table that feels thoughtful and complete.
This recipe works because the ratio of three cups shredded coconut to one can condensed milk creates structure. The coconut absorbs moisture and binds into a scoopable dough. The mixture feels sticky but firm enough to hold a one inch ball. That balance keeps the centers soft after chilling.
Chilling for at least two hours sets the shape and stabilizes the fats in the condensed milk. Cold truffles dip cleanly into melted coating. I tested shorter chill times once, and the balls softened too quickly. Patience gives you neat results.
If you are building a full holiday menu, a bright drink like this Easy Easter Punch Recipe adds contrast to the creamy coconut flavor.
What You Need
Sweetened shredded coconut forms the body of these coconut truffles. I choose fine shred because it blends smoothly and shapes easily. Larger flakes create uneven texture. Look for fresh coconut with no dry scent.
Sweetened condensed milk binds and sweetens in one step. The thick syrup holds everything together and gives that classic coconut balls texture. Vanilla adds warmth. Salt sharpens the sweetness and keeps the flavor clear.
White candy melts or white chocolate create a clean pastel base. Use candy coloring designed for chocolate so the coating stays smooth. I once tried liquid color and the coating tightened too fast. A pastel finish matters for that bunny tail look.
A centerpiece like this Easter Egg Nest Cake beside these coconut Easter desserts creates visual contrast and turns simple treats into a styled table.
Key Technique Spotlight
Rolling the filling tightly shapes the final texture. Press the mixture firmly between your palms. Smooth surfaces coat more evenly. Loose shaping leads to cracks under the chocolate.
The coating should feel fluid but not thin. Stir between microwave intervals. Warm chocolate flows smoothly and sets with a light snap. Thick coating hides detail and weighs down the truffle. You want a soft shell, not a heavy layer.
For a lighter pairing on the dessert board, I sometimes add this Simple Easter Dip so guests can mix textures on one plate.
How to Make It
Combine coconut, condensed milk, vanilla, and salt in a bowl and stir until thick and sticky. The mixture should hold when pressed. Adjust with a spoonful of coconut if needed.
Scoop and roll into one inch balls and place on parchment. Chill until firm. Melt the coating in short bursts and stir until glossy. Divide and tint with pastel gel color.
Dip one truffle at a time, tap off excess, and return to parchment. Roll in coconut before the shell sets. The coating hardens at room temperature within minutes.
Troubleshooting
Soft mixture usually means too much condensed milk. Add coconut one tablespoon at a time and mix again.
Coating that seizes often means water based color. Use gel or oil based color only.
Uneven coating happens if the truffle surface has cracks. Roll firmly and smooth the ball before chilling.
Ways to Change It
Add a drop of almond extract for a subtle nut flavor. Roll the centers in crushed graham crumbs before dipping for texture contrast.
Tint the coating in different pastel shades for Easter party food displays. Mix mini chocolate chips into the filling for extra bite.
Storage
Store at room temperature for one day in a cool space. Refrigerate up to five days in an airtight container. Freeze for one month and thaw in the fridge overnight.
The texture stays tender after chilling. The coating firms slightly but softens again at room temperature.
Practical Tips
Use a small cookie scoop for even sizing. Line trays with parchment for easy release.
Chill overnight for easier dipping if time allows. Work in small batches so the coating stays fluid.
How to Serve
Arrange on a cake stand with pastel candy eggs. Place in mini cupcake liners for neat presentation.
Add to brunch boards with fruit and cookies. Serve beside punch or lemonade.
Save This Recipe
Save these Easter Bunny Coconut Tails to your Easter treats or coconut desserts board for later.
Share in the comments how your bunny tail treats turned out or what color variation you tried. I love seeing your tables come together.
Easter Bunny Coconut Tails Recipe
Soft, snowy, and festive, these Easter Bunny Coconut Tails are the cutest Easter Coconut Desserts to add to your holiday table. Made as sweet Coconut Balls with a tender center, they double as simple Coconut Truffles for spring celebrations. This Coconut Easter Dessert idea fits beautifully into your lineup of Easy Easter Treats and fun Easter Party Food. Each bite delivers classic Coconut Desserts flavor with a playful twist that makes them perfect as Bunny Tail Treats for brunch or dessert platters. Add these to your list of must-make Easter Treats and create a charming Easter Dessert Coconut recipe everyone will remember.
Ingredients
- FOR THE COCONUT FILLING
- 3 cups sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- FOR THE COATING
- 12 to 16 ounces white candy melts or white chocolate
- Pastel gel food coloring (pink, blue, yellow, green)
- 1 cup sweetened shredded coconut (for rolling)
Instructions
MIX THE COCONUT FILLING: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir with a spoon or spatula until the mixture becomes thick, sticky, and evenly blended. If the mixture feels too soft to hold its shape, add additional shredded coconut one tablespoon at a time until it can be pressed together easily.
SHAPE THE TRUFFLES: Scoop the mixture using a small cookie scoop or tablespoon. Roll each portion between your palms to form smooth balls about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper, spacing them slightly apart.
CHILL THE TRUFFLES: Transfer the baking sheet to the refrigerator and chill for at least 1 to 2 hours, or until the balls feel firm to the touch. Chilling helps the truffles maintain their round shape during dipping and prevents them from falling apart in the melted coating.
MELT AND COLOR THE COATING: Melt the white candy melts or white chocolate according to package instructions. Heat in the microwave in 20 to 30 second intervals, stirring well between each interval until fully melted and smooth. Divide the melted coating into separate bowls and stir in small amounts of pastel gel food coloring to create soft spring shades. Mix until the color is evenly distributed.
DIP THE TRUFFLES: Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, lower one ball at a time into the melted candy coating. Roll gently to coat completely, then lift it out and tap the fork lightly against the bowl to remove excess coating. Place the coated truffle back onto the parchment-lined baking sheet.
ADD THE COCONUT FINISH: Before the candy coating sets, sprinkle or roll each coated truffle in the remaining shredded coconut to create a fluffy bunny tail appearance. Allow the truffles to sit at room temperature until the coating hardens completely.
Notes
Store the truffles in an airtight container in the refrigerator for up to 5 days.
For easier dipping, chill the shaped coconut balls overnight.
Use oil-based or gel food coloring designed for candy to prevent the coating from seizing.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 434Total Fat 25gSaturated Fat 19gUnsaturated Fat 6gCholesterol 10mgSodium 184mgCarbohydrates 47gFiber 4gSugar 42gProtein 4g
