Easter Bunny Cookies – a delicious recipe with coconut, water, coloring, marshmallows, Taffy, coating disks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small resealable plastic bag, combine the coconut, water and food coloring. Seal bag and shake until blended; set aside.
2
For bunny ears, cut each marshmallow in half horizontally. Cut each Laffy Taffy into small oval pieces. Press one candy piece onto the cut side of each marshmallow half; set aside.
3
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip one cookie into candy coating. Let excess drip off and place on waxed paper. Immediately sprinkle coconut onto the bottom of cookie. Gently press jelly beans into coconut. Using kitchen scissors, cut bottom ends of marshmallow ears; press onto cookie. Add M&M's for eyes.
4
Repeat for remaining bunnies. Pipe pink icing for noses and whiskers. Let stand for 15 minutes or until set.
2837
kcal
Calories
248
g
Fat
127
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup sweetened shredded coconut, 1/2 teaspoon water, 6 drops green food coloring, 1 drop yellow food coloring, and more.
Yes, Easter Bunny Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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