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.
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.