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Easter Bunny Cookies

 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 ServingsPrep: 1-1/2 hours + standing


  • 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


  • 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.

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Easter Bunny Cookies (continued)

Directions (continued)

  • Let stand for 15 minutes or until set. Yield: 1 dozen.