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.