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Last Updated on April 7, 2026 by becky
Bunny-inspired Easter truffles made with cream cheese, confectioner’s sugar, shredded coconut, and vanilla bean paste. This six-ingredient, no bake recipe makes the cutest coconut truffles for spring!
Why Make These Bunny Tail Easter Truffles?
I absolutely love all things coconut. Macaroons (not to be confused with macarons, although I enjoy those, too); pudding; ice cream; homemade Mallo Cups. These chewy coconut eggs are a seasonal favorite.
I also adore coconut truffles, but—as I’ve done with my snowball truffles and tropical lime truffles—I usually make them with white chocolate. In this recipe, cream cheese and confectioner’s sugar (icing sugar) form the scoopable base instead
Coated in shredded coconut (for that fuzzy “bunny tail” look, of course!) these pink and white truffles are both tasty and adorable. They’re perfect for Easter or spring celebrations, and easy enough to make that even kids can help with the rolling. And best of all, this is a no-bake recipe. No oven or stovetop required!
Ingredients for Making Easter Truffles
To make these bunny tail truffles, you’ll need the following ingredients:
- Cream Cheese – For this recipe you’ll need to use full-fat cream cheese (the kind sold in a block), not spreadable or UK-style soft cheese. To learn more about the difference between these two types of cheeses—and some workarounds if you can only find one but not the other—give my cream cheese buttercream post a read.
- Vanilla Bean Paste – I recommend Nielsen-Massey vanilla bean paste; Simply Organic and Taylor & College are also reliable brands. If you don’t have vanilla bean paste, substitute a good-quality vanilla extract (not cheap imitation flavoring) or the scrapings of one vanilla pod.
- Fine Sea Salt – A small amount of fine sea salt (or table salt) cuts the sweetness of the sugar.
- Confectioner’s Sugar – Combined with cream cheese, confectioner’s sugar (icing sugar, powdered sugar) forms the base for these truffles. Keep some extra sugar on hand to adjust the consistency of the dough.
- Coconut – Opt for sweetened shredded coconut, such as Baker’s in the blue bag. (And save the rest! It’s great for making these coconut lime macaroons.) You can substitute unsweetened shredded coconut if you prefer truffles with less sweetness.
- Pink Gel Food Coloring – For tinting the cream cheese mixture. I used Chefmaster‘s Neon Brite Pink to make pink and white truffles; you can add purple, green, blue, or any other spring-inspired colors you’d like. Or skip the food coloring and make white “bunny tails” instead.
Rolling the Truffles
After making the cream cheese base, use your hands or a spoon to separate it into 1 1/2-inch mounds. They’ll look a little sticky or lumpy at this point—don’t worry about trying to roll balls at this stage.
Freeze the mounds for 15 minutes, or until they feel firm enough to roll, then smooth each one into a ball. Roll each ball in sweetened shredded coconut.
And that’s it! For optimal texture, I recommend refrigerating the finished truffles for at least 1 hour prior to serving.
For ingredient quantities, process photos, and step-by-step instructions, scroll down to the recipe card below.
Serving and Gifting Bunny Tail Truffles
To serve, pop each bunny tail truffle into a pink and white truffle cup, or a bunny-print cup for Easter. You can also gift the ‘tails’ in clear truffle boxes lined with shredded pink paper. Just remember that these truffles must be kept cold, so remind the recipient to pop the box in the fridge.
For parties, arrange the truffles on a candy or dessert platter along with other springtime treats like buttercream Easter eggs, coconut eggs, mini egg bark, Easter candy corn, bird’s nest Rice Krispie treats, or Italian Easter cookies.
Make-Ahead and Storage Suggestions
Plan ahead. You’ll need to allow at least 1 hour for the truffles to set in the fridge before they’re ready to serve.
Refrigerate leftover bunny tail truffles for up to 3 days.
Other Easter candy recipes you might enjoy:
Easter Candy Corn
Buttercream Easter Eggs
Coconut Eggs
Easter Chocolate Bark
Cream Cheese Peppermints
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Bunny Tail Easter Truffles
- Total Time1 hour 45 minutes
- Yield28-30 truffles 1x
Bunny tail-inspired Easter truffles made with cream cheese, confectioner’s sugar, shredded coconut, and vanilla bean paste.
Ingredients
225 grams full fat cream cheese, softened (8 ounces)
1 teaspoon vanilla bean paste
1/8 teaspoon fine sea salt
540 grams confectioner’s sugar (19 ounces; about 4 cups), plus more to adjust consistency
150 grams sweetened shredded coconut (2 cups)
Pink gel food coloring, optional
Instructions
Line a small tray with parchment, wax paper, or a silicone mat.
In a large mixing bowl or the bowl of a stand mixer, mix the cream cheese on medium-high speed until soft and creamy, about 30 seconds. Mix in the vanilla bean paste and fine sea salt.
Add the confectioner’s sugar 1 cup at a time, mixing well after each addition. Mixture should be slightly sticky, and thick enough to scoop into mounds. If necessary, add a bit more confectioner’s sugar to adjust the consistency of the dough.
For pink truffles, mix in 1-2 drops pink gel food coloring. If making multiple colors, divide the dough into bowls and tint each portion with the color of your choice.
Mix in about 1/3 of the sweetened shredded coconut. (If making multiple colors, divide the 1/3 portion equally between the bowls.)
With your hands or a tablespoon, separate dough into mounds, each measuring about 1 – 1 1/2 inches. You should have about 28-30 mounds total. Arrange on prepared tray. Freeze for 15 minutes.
With your hands, shape each frozen mound into a smooth ball.
Roll each ball in the remaining sweetened shredded coconut.
Return truffles to prepared tray and refrigerate at least 1 hour, or until ready to serve.
Store leftover truffles in an airtight container in the refrigerator for up to 3 days.
Notes
For this recipe you’ll need to use full-fat cream cheese (the kind sold in a block), not spreadable or UK-style soft cheese. To learn more about the different types of cream cheese and when to use them, please visit this post.
