Colitas de coco con forma de conejito de Pascua sin hornear, bonitas, rápidas y dulces

Ingredientes

• 1 1/2 cups shredded sweetened coconut, plus more for rolling (about 1 cup)
• 1 1/4 cups finely crushed vanilla wafers or graham crackers
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but lovely)
• Pinch of salt
• 6 ounces white chocolate or candy melts for dipping (optional)
• Pastel sprinkles (optional)

Preparación

1. 1

   Line a baking sheet with parchment. Set a shallow bowl of extra shredded coconut nearby for rolling.

2. 2

   In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, almond extract (if using), and salt. Mix until creamy.

3. 3

   Stir in the crushed wafers and 1 1/2 cups coconut. The mixture should be thick and scoopable. If it feels too soft, chill for 10–15 minutes.

4. 4

   Use a small cookie scoop or tablespoon to portion the dough. Roll each portion into a ball.

5. 5

   Optional dip: Melt white chocolate or candy melts according to package directions. Dip each ball halfway, letting excess drip off.

6. 6

   Roll each ball in shredded coconut to coat. If you dipped in chocolate, roll while still tacky so the coconut sticks.

7. 7

   Place on the lined tray and chill for 30–45 minutes, until set and firm.

8. 8

   Before serving, add a tiny extra press of coconut to the tops to mimic fluffy bunny tails.