Bunny Tail Bonbons, aka White Chocolate-Cheesecake Truffles

Help yourself to some Bunny Tail Bonbons, aka

White Chocolate-Cheesecake Truffles!

This make-ahead recipe is sure to satisfy everybunny as a sweet treat for Easter!

Serve these sweet confections in mini cupcake wrappers for a festive and tidy bite. I turned one wrapper inside out so the colorful pattern is visible holding the bonbon.

Bunny Tail Bonbons,

aka White Chocolate-Cheesecake Truffles,

adapted from Southern Living 

 Makes approximately 2 dozen bonbons

Ingredients

1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions

1 (8-oz.) package cream cheese, softened (I used Neufchâtel)

3/4 cup crushed coconut cookies, (I used Pepperidge Farm Sweet & Simple Coconut Cookies)

1 teaspoon vanilla

1/8 teaspoon kosher salt

1 – 1 1/2 cups shredded coconut

Preparation

Beat chocolate and cream cheese at medium speed with a mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Cover and chill 2 hours.

Shape into 1-inch balls (about 2 tsp. per ball), and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours.

 Roll balls in coconut; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week.

Notes: This mixture is very sticky. If too sticky to roll, add an additional 1/4 cup cookies or finely chopped pecans to the chocolate/cream cheese/cookie mixture for a little additional texture and crunch.

Print Recipe

Bunny Tail Bonbons, aka White Chocolate-Cheesecake Truffles

A no bake dessert that everybunny will love.

Prep Time45 minutes mins

Cook Time0 minutes mins

chill time, 15 hours15 hours hrs

Total Time15 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: coconut, Easter, make ahead, no bake, truffles, white chocolate

Servings: 24

Ingredients

• 1 1/2 (4 oz ) white chocolate baking bars, melted according to package directions
• 1 (8-oz.) package cream cheese, softened
• 3/4 cup crushed coconut cookies (like Pepperidge Farm Sweet & Simple Coconut Cookies)
• 1 teaspoon vanilla
• 1/8 teaspoon kosher salt
• 1 - 1 1/2 cups shredded coconut

Instructions

• Beat chocolate and cream cheese at medium speed with a mixer until smooth.
• Add cookies and next 2 ingredients, beating just until blended. Cover and chill 2 hours
• Shape into 1-inch balls (about 2 tsp. per ball), and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours.
• Roll balls in coconut; chill 1 hour before serving.
• Refrigerate in a single layer in a container up to 1 week.

Notes

• This mixture is very sticky. Add an additional 1/4 cup of crushed cookies or try adding 1/4 cup finely chopped pecans to mixture for a little additional texture and crunch.
• Serve these sweet confections in mini  cupcake wrappers for a festive & tidy bite.
• Optional:  Add 1 tablespoon coconut rum to cookie mixture.

Find more desserts for your Spring or Easter celebration extra sweet, HERE.

Thank you for your visit!

Sharing with:  Metamorphosis Monday