Easter Bunny Treats: Indulgent Chocolate Cookies with Coconut Pecan Icing

Who says Easter treats have to be all about the eggs? This season, let's add a whimsical twist to your dessert table with Chocolate Bunny Bum Cookies topped with a luscious coconut pecan icing. These adorable confections are not only a feast for the eyes but also a decadent delight for chocolate lovers of all ages. Let's dive into the recipe and bring a touch of whimsy to your Easter celebration!

For the Cookies:

1 1/2 cups butter, softened

1 1/2 cups brown sugar

1/2 cup granulated sugar

3 eggs

2 Tablespoons light corn syrup

1 Tablespoon vanilla extract

3 3/4 cups all-purpose flour

1 cup cocoa powder

1/2 cup hot cocoa mix, powder only

1 Tablespoon cornstarch

2 teaspoons baking soda

1 teaspoon salt

1 cup miniature chocolate chips

Instructions:

1. Cream together butter, brown sugar, and granulated sugar until fluffy.

2. Add eggs, corn syrup, and vanilla; mix until thoroughly combined.

3. Add flour, cocoa, hot cocoa mix, cornstarch, baking soda, and salt and blend well. The dough will be soft.

4. Fold in the chocolate chips.

5. Using a Tablespoon, take a spoonful of dough and roll into a ball; flatten and arrange on a greased cookie tray.

6. Bake, in a preheated oven, at 350 degrees for 15-17 minutes or until cookie begins to crack. Cool completely.

For the Icing:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• 1/2 cup (1 stick) unsalted butter

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 1/3 cups sweetened shredded coconut

• 1 cup chopped pecans

Instructions:

1. In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter.

2. Cook the mixture over medium heat, stirring constantly, until the butter is melted and the mixture begins to thicken. This usually takes about 10-12 minutes.

3. Once the mixture has thickened, remove the saucepan from the heat and stir in the vanilla extract, almond extract, shredded coconut, and chopped pecans. Mix until well combined.

4. Allow the icing to cool for a few minutes in the saucepan. It will continue to thicken as it cools.

5. Spread icing over cooled cookies and top with green sprinkles.

There are several bunny bum molds available. The one I used was a simple silicone mold and I did a solid chocolate treat. I then painted with a little luster dust.

These Chocolate Bunny Bum Cookies with Coconut Pecan Icing are sure to steal the show at your Easter gathering. Whether you're hosting a festive brunch or simply treating yourself to a sweet indulgence, these whimsical treats are bound to bring smiles all around. So gather your ingredients, unleash your creativity, and let's hop into the joyous spirit of Easter with these delightful delights!