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No-Bake Easter Bunny Coconut Tails

Whimsical, pastel-colored no-bake cream cheese and coconut truffles that look just like fluffy Easter Bunny tails. Perfect for spring gatherings and incredibly kid-friendly!
Print Recipe
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Truffle Base
  • 8 oz Cream cheese Full-fat, brick style, softened to room temperature
  • 3 cups Powdered sugar Sifted
  • 1 tsp Pure vanilla extract
  • 1 pinch Fine sea salt
  • 2 cups Sweetened shredded coconut For the inside of the truffles
Pastel Coating
  • 1.5 cups Sweetened shredded coconut Divided for different colors
  • 4 drops Food coloring Liquid or gel (pink, blue, yellow, purple, green)
  • 2 tsp Water Divided (1/2 tsp per color bag)

Equipment

  • Hand mixer or stand mixer
  • Large mixing bowl
  • Small Ziplock Bags
  • Baking sheet

Method
 

  1. In a large bowl, beat the softened cream cheese until completely smooth and creamy.
  2. Gradually add the sifted powdered sugar, beating until well combined. Add the vanilla extract and salt.
  3. Fold in the 2 cups of shredded coconut until thoroughly mixed. Cover the bowl and chill in the refrigerator for at least 1 hour.
  4. While dough chills, divide the 1.5 cups of coconut into small ziplock bags (one for each color). Add 1 drop of food coloring and 1/2 tsp water to each bag. Seal and massage until color is even. Pour into shallow bowls.
  5. Remove chilled dough from fridge. Scoop tablespoon-sized amounts and roll into smooth balls.
  6. Immediately roll each ball in the colored coconut, pressing gently so it adheres.
  7. Place coated bunny tails on a parchment-lined baking sheet and chill for another 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.