White Chocolate Dipped Coconut “Bunny Tail” Cookies are delicious coconut cookies dipped in white chocolate and sprinkled with more coconut to look like bunny tails. The perfect sweet treat for your Easter celebration!
Hippity Hoppity Easter on its way! Hooray! I’ve got the cutest little cookies for you to take to that egg hunt, church celebration or family brunch on Easter Sunday. These White Chocolate Dipped Coconut Bunny Tail Cookies are not only super cute but they’re oh so tasty! If you love coconut, you’ll adore these cookies.
A sweet buttery cream cheese cookie loaded with coconut, topped with white chocolate and sprinkled with more coconut. The combo of coconut and white chocolate is just fabulous! They’re so easy to bake and garnish.
What Do I Need to Make Bunny Tail Cookies?
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla
- All-purpose flour
- Baking powder
- Kosher salt
- Sweetened angel flake coconut
- White chocolate morsels
- Baking sheet
- Cooling rack
How to Make Bunny Tail Cookies
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/cream cheese mixture and mix on low speed until just combined. Stir in the coconut.
- Roll dough into 2 tablespoon sized balls and place about an inch apart on lightly greased or parchment-lined baking sheets. Bake 13-15 minutes or until cookies just start to crackle on top. Transfer to a wire rack to cool completely.
- Once cookies are cool, melt the white chocolate in a shallow microwave safe bowl for about 90 seconds or until melted and smooth once stirred.
- Place a wire rack on top of a cookie sheet. Dip the top of one cookie at a time in the melted white chocolate and then place it bottom down on the wire rack. Sprinkle with a pinch full of flaked coconut. Repeat with remaining cookies. Let cookies set for about 15 minutes before transferring to a serving platter.
So hop to it and bake up a batch of these cute cookies for your Easter celebrations or just as a sweet treat because you love cookies and coconut!
Easy Easter Recipes to Make Every Bunny Happy
Easter is just a hippity hop away and I’m here with lots of easy and delicious recipes that are sure to make every bunny happy!
If you make these White Chocolate Dipped Coconut Bunny Tail Cookies, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share.Happy Easter! Enjoy!
xoxo,
White Chocolate Dipped Coconut “Bunny Tail” Cookies
- Prep Time: 20 mins
- Cook Time: 13 mins
- Total Time: 33 mins
- Yield: 24
- Category: Dessert
Description
White Chocolate Dipped Coconut “Bunny Tail” Cookies are delicious coconut cookies dipped in white chocolate and sprinkled with more coconut to look like bunny tails. The perfect sweet treat for your Easter celebration!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sweetened angel flake coconut
- Toppings:
- 1 (12 ounce) bag white chocolate morsels
- 1 cup sweetened angel flake coconut
Instructions
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/cream cheese mixture and mix on low speed until just combined. Stir in the coconut.
- Roll dough into 2 tablespoon sized balls and place about an inch apart on lightly greased or parchment-lined baking sheets. Bake 13-15 minutes or until cookies just start to crackle on top. Transfer to a wire rack to cool completely.
- Once cookies are cool, melt the white chocolate in a shallow microwave safe bowl for about 90 seconds or until melted and smooth once stirred.
- Place a wire rack on top of a cookie sheet. Dip the top of one cookie at a time in the melted white chocolate and then place it bottom down on the wire rack. Sprinkle with a pinch full of flaked coconut. Repeat with remaining cookies. Let cookies set for about 15 minutes before transferring to a serving platter.
Notes
Store cookies in an airtight container.
PRODUCTS USED TO MAKE THIS RECIPE:
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Ok to chill dough overnight? Also how would dark or semi- sweet chocolate do? Made these for Easter and husband loved them. Thanks!
Hi Kier! So happy to hear. Yes, you can definitely chill the dough overnight. I would recommend shaping it into balls first or you’ll need to let the dough set at room temperature until soft enough to shape into balls. And YES, I think they would be great with dark or semi-sweet chocolate. Yum!! Enjoy!