Toasted Coconut Bunny Tails

These Toasted Coconut Bunny Tails are high-quality a laugh, easy to make and scrumptious! you may also know them as “snowballs” – cookies that you could make for Christmas. nicely, now they're bunny tails with cute pastel sprinkles and they're best for Easter!

Even as there were no bunnies harmed in the making of those bunny tails, i'm able to’t say the identical for my kitchen. those cookies are excellent easy to make and so darn lovely for Easter, but powdered sugar is no comic story. Dipping the cookies in the sugar is certain to make it snow in your kitchen…or sprinkle bunny dust… or some thing you want to call it. 

These cookies have a lovable little crunch to them, however are still particularly tender. Mine had a pleasing crunch at the outside, without being dry at the internal. Bake them just until the lowest of the balls starts to get a little golden, not more. The cornstarch in them helps maintain them from spreading while they bake, in order that they preserve their round shape.


  • 2 1/4 cups (293g) all-purpose flour
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • (3/4 (86g) first) 2 cups (230g) powdered sugar, divided
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup (76g) toasted sweetened coconut flakes
  • 5 tbsp sprinkles


  1. Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
  2. Combine the flour, cornstarch and salt in a medium sized bowl. Set aside.
  3.  In a large mixer bowl, beat the butter until smooth.
  4. Add 3/4 cup of the powdered sugar and mix until well combined and smooth.
  5. Add the vanilla and coconut extracts and mix until well combined.
  6. Add the dry ingredients and mix until the dough comes together.
  7. Stir in the toasted coconut.
  8. Scoop tablespoon sized balls of dough and shape into a ball. Place on the prepared cookie sheet 1-2 inches apart.
  9. Bake for 7-10 minutes, or until the bottoms are just lightly brown.
  10. Remove from the oven and allow to cool until you can handle them.
  11.  Add the remaining 1 1/4 cups (144g) powdered sugar and sprinkles to a small bowl and roll each cookie in it until well coated.
  12. Allow the cookies to cool completely before serving. The powdered sugar melts onto the cookies a bit when they’re still warm. You might want to re-roll the balls again after they cool and the powdered sugar is done melting. Store in an airtight container.