Description
These Bunny Tail Coconut Macaroons are chewy, coconut-filled treats with a crisp exterior, perfect for spring gatherings or Easter celebrations. Easy to make, naturally gluten-free, and optionally dipped in white chocolate for a festive touch.
Ingredients
- 3 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 4 oz white chocolate, melted (optional, for dipping)
- Powdered sugar (optional, for decoration)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- In a separate bowl, beat the egg whites with salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the peaks.
- Use a cookie scoop or spoon to form small balls and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until the macaroons are golden on the edges and set in the middle.
- Let cool completely on the baking sheet.
- If desired, dip the bottoms in melted white chocolate and allow them to set. Dust with powdered sugar to resemble fluffy bunny tails.
Notes
- Use unsweetened coconut for a less sweet version but adjust sweetness accordingly.
- Chill the mixture slightly if it’s too wet and spreading too much.
- Can be made ahead and stored in an airtight container.
- Fun and easy for kids to help with under supervision.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
