No-Bake Lemon-Coconut “Cottontails”

Lemon – Coconut Cottontails are an easy no-bake treat for Easter. A delicious combination of sweet and tart, these “Cottontails” are a crowd-pleaser that everybunny will love!

 A variation of Coconut Orange Snowballs, these “Cottontails” start with a box of vanilla wafers. For the best flavor and texture, store these no-bake treats in the refrigerator and serve them chilled. You can also make this recipe ahead and freeze, pulling out a few at a time if you have cookie emergency!

These no-bake treats are a breeze to make with the food processor, but can be made with a mixer or mixed by hand if you prefer.

I don’t use the food processor as frequently as I might have until recently, since I hated the clean up. I had a light bulb moment when it occurred to me to place a piece of plastic wrap between the top and the bowl to keep it free of splatters if I’m not using the feed tube so I can only have the blade and bowl to wash.

Update 4 /7 A reader, Mary, left a comment:

I used to put a piece of plastic over the processor bowl and under the lid until, because of the pressure of closing the lock with the plastic in place, it actually broke part of the locking mechanism. I now have to stand and hold the lid down when I use the processor. Not worth the time saving of not having to wash the top.

Note: I have used plastic wrap for about 6 months on my processor bowl without incident, but proceed with caution!

No Bake Lemon – Coconut “Cottontails”

Makes about 4 dozen

Ingredients

1 (11 oz.) box Vanilla Wafers

1/2 c. (1 stick) butter, melted

1 lb. box powdered sugar

6 oz. frozen lemonade concentrate, thawed  (half of 12 oz. can)

Zest of 1 large lemon

1 c. chopped pecans

8 oz. pkg. shredded  sweetened coconut –> best with a moist shredded coconut, like Baker’s Angel Flake Coconut brand, which I didn’t use this time and has better ‘sticking power’

Pulse vanilla wafers into fine crumbs in food processor. Add powdered sugar to wafers next, pulsing to combine dry ingredients. Add melted butter, thawed lemonade concentrate, lemon zest and chopped pecans and pulse together until blended. Scoop out a large tablespoon and roll into bite size ball. Roll balls in coconut. Keep refrigerated for best flavor and texture.

Print Recipe

No Bake Lemon – Coconut Cottontails

Lemon – Coconut Cottontails are an easy no-bake treat for Easter. A delicious combination of sweet and tart, these “Cottontails” are a crowd-pleaser that everybunny will love! Makes about 4 dozen.

Prep Time30 minutes mins

Cook Time0 minutes mins

Course: Dessert

Cuisine: American

Keyword: bunny cottontails, coconut, dessert, Easter, easy, lemon, no bake, pecans, vanilla wafers

Servings: 48

Equipment

• food processor

Ingredients

• 1 11 oz. box Vanilla Wafers
• 1/2 c. (1 stick) butter melted
• 1 lb. box powdered sugar
• 6 oz. frozen lemonade concentrate, thawed (half of 12 oz. can)
• 1 lemon, zested
• 1 c. chopped pecans
• 8 oz. pkg. shredded sweetened coconut best with a moist, shredded coconut like Baker's Angel Flake Coconut brand, which has better sticking power

Instructions

• Pulse vanilla wafers into fine crumbs in food processor. Add powdered sugar to wafers, pulsing to combine dry ingredients.
• Add melted butter, thawed lemonade concentrate, lemon zest and chopped pecans and pulse together until blended.
• Scoop out by large tablespoon and roll into bite size ball.
• Roll balls in coconut.
• Keep refrigerated until ready to serve for best flavor and texture.

Notes

• These no-bake treats are a breeze to make with the food processor. Mixture is thick but the can be made with a mixer or mixed by hand instead of a food processor.
• Best with a moist shredded coconut, like Baker’s Angel Flake Coconut brand, which has better ‘sticking power’.
• Mini muffin cup liners are a festive a way to serve these “Cottontails” for a baby or bridal shower. I like to use two liners per treat, placing one inside out so you see the pattern.
• When zesting lemon (or any citrus) use colored peel only, not white pith underneath, which is bitter.

• Keep refrigerated for best flavor and texture.

Mini muffin cup liners are a festive a way to serve these “Cottontails” for a baby or bridal shower. I like to use two liners per treat, placing one inside out so you see the pattern.

I used a large cake pedestal and then stacked a bunny cake plate, then bunny cupcake stand on top, for a three-tiered pedestal to serve!

Note: This recipe was originally written using Lemon Nilla Wafers which are no longer available. It has been adapted to use plain vanilla wafers and lemon zest.

Find a round-up of Spring or Easter Dessert Recipes,  HERE.

Thank you for your visit, sharing with:

 Between Naps on the Porch