Name: Marshmallow Coconut Bunny Tails
Prep time: 20 min
Total time: 80 min
Ingredients: 1/2 cup marshmallow fluff; 2 tablespoons softened butter; 1¼ cups powdered sugar; 1 teaspoon vanilla; About 2 cups coconut (divided); 1 tablespoon milk (fat-free or coconut milk)

These Marshmallow Coconut Bunny Tails are so adorable! Easter is always the perfect excuse to make some fun marshmallow coconut cookies!

Following is a delicious Easter Bunny Tails Recipe and guest post by Dorothy at Crazy for Crust… enjoy!!

Hi, I’m Dorothy from Crazy for Crust. I’m so excited to be here today at The Frugal Girls! It’s almost Easter and this time of year I get obsessed with two things: coconut and cute desserts. The cuter the better! And these Marshmallow Coconut Bunny Tails certainly fit the bill.

I combined marshmallow cream with coconut and some other {totally fat-free, ha ha ha} ingredients to make a truffle. Then, they’re rolled in shredded coconut and poof! You have a super cute Easter Dessert: Bunny Tails!

Something totally simple that will be a huge hit on your Easter dessert table. They’re super sweet and go down really, really easy. And, even better, you can totally make them ahead of time.

I froze them to get them out of my site (which never works since I know they’re there) and they are even good straight from the freezer! They’re almost too cute to eat. Not that that stopped me! 🙂

Related:

101 Easy Easter Recipes!

Marshmallow Coconut Bunny Tails Recipe

Pin Recipe

Print Recipe

Marshmallow Coconut Bunny Tails

These Marshmallow Coconut Bunny Tails are so adorable! Easter is always the perfect excuse to make some fun cookies!

Prep Time20 mins

Chilling Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: 12

Author: Dorothy

Ingredients

1/2 cup marshmallow fluff
2 tablespoons softened butter
1¼ cups powdered sugar
1 teaspoon vanilla
About 2 cups coconut divided
1 tablespoon milk fat-free or coconut milk

Instructions

If you wish, place coconut in a food processor and pulse until the shreds are smaller. I like to do this because that way the coconut is not as stringy. Set aside.
Beat fluff and butter with a hand mixer in a large bowl until smooth. Beat in powdered sugar, vanilla, milk, and 3/4 cup coconut. Cover and chill for at least 30 minutes.
Place remaining coconut in a small bowl. Line a cookie sheet with waxed paper. Remove marshmallow mixture from refrigerator. Using a 1 tablespoon cookie scoop, drop scoops of the mixture into the bowl of coconut. Roll gently to coat. Place on cookie sheet. Chill another 30 minutes or more before serving. The balls won’t be firm, so keep them chilled until ready to serve.

Come visit me over at Crazy for Crust. I’ll bake you some sugar and then serve it up with a slice of my life! Blog / Facebook / Twitter / Instagram / Pinterest

You can never have enough Easy Easter Recipes, seriously, they are so much fun!

Here are even more recipe ideas I know you’ll love…