Easter Bunny Cookies
Adorable Easter Bunny Cookies make the cutest Easter treat and are easy to make! Made with a sugar cookie base, then dipped in white chocolate, and topped with fluffy marshmallow coconut bunny tails. You can make these cookies ahead of time and even freeze the dough!
Servings: 25 cookies
Equipment
Ingredients
- 1 batch Cut-Out Sugar Cookies
- 26 large marshmallows cut in half
- 10 ounce bag white chocolate melts
- 2 cups shredded coconut
- pastel food coloring gel
Instructions
To Bake Cookies:
- Prepare a batch of my Cut-Out Sugar Cookie dough and use an Easter Bunny cookie cutter. I use a 4 1/2 inch cookie cutter that yields about 25 cookies.
- Once the bunny cookies are baked, let cool completely on a cooling rack.
To Assemble Cookies:
- Place chocolate melts in a small glass bowl and microwave in 30 second intervals until melted. Stir well until completely smooth. If you want to color the white chocolate, divide into separate bowls and mix in pastel food coloring gel until combined.
- Place shredded coconut into a shallow bowl or plate.
- Dip each the sticky part of each marshmallow into the white chocolate then dip in shredded coconut. Place on a parchment paper to dry.
- Dip the bottom of each bunny in the melted chocolate and lightly scrape the back side and bottom of the bunnies to prevent the chocolate from dripping. Place on a cooling wrack or baking sheet lined with parchment paper. Immediately place a fluffy bunny tail on each chocolate dipped bunny, in the center area. Let cookies dry so the chocolate can harden for up to 15 minutes, then enjoy!