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Easter Bunny Cookies
This is such a cute Easter treat. Children will be so impressed by these little bunnies that they are sure to be a hit.Sue Gronholz, Beaver Dam, Wisconsin
12 Servings
Prep: 1-1/2 hours + standing
Ingredients
1 cup flaked coconut
1/2 teaspoon water
6 drops green food coloring
1 drop yellow food coloring
12 large marshmallows
4 pink Laffy Taffy candies
12 ounces white candy coating disks
12 Nutter Butter cookies
36 small jelly beans
24 brown M&M's miniature baking bits
Pink decorating icing
Directions
In a small resealable plastic bag, combine the coconut, water and
food coloring. Seal bag and shake until blended; set aside.
For bunny ears, cut each marshmallow in half horizontally. Cut each
Laffy Taffy into small oval pieces. Press one candy piece onto the
cut side of each marshmallow half; set aside.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip
one cookie into candy coating. Let excess drip off and place on
waxed paper. Immediately sprinkle coconut onto the bottom of cookie.
Gently press jelly beans into coconut. Using kitchen scissors, cut
bottom ends of marshmallow ears; press onto cookie. Add M&M's for
eyes.
Repeat for remaining bunnies. Pipe pink icing for noses and whiskers.
© Taste of Home 2011
2 of 2
Easter Bunny Cookies
(continued)
Directions (continued)
Let stand for 15 minutes or until set. Yield: 1 dozen.
© Taste of Home 2011