As I have been Poorly this week, here is a quick and easy Easter treat from the Coles magazine, March 2016. I made these in 10 minutes and then waited 20 minutes for them to set in the fridge. Done and coconut dusted. Basically, some marshmallows, coated in white chocolate and rolled in desiccated coconut. Sadly, my camera flash wouldn't co-operate so please excuse the worse than usual photos.
Most packets of marshmallows have both pink and white now, so to make just the white Bunny Cottontails, there will be pink marshmallows left over. I coloured the white chocolate and coconut with a little red food colouring and made good use of the pink marshmallows.
Using only the white marshmallows, I estimate this makes up to 50 bunny cottontails: so hop to it!!!
Bunny Cottontails makes up to 50
- 500g marshmallows, using only the white ones
- 200g of white chocolate melts
- 80g (1 cup) desiccated coconut
- a little food colouring if you want to use the pink marshmallows
Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir, frequently, and it should take about 5 minutes.
While the chocolate is melting, sort out the marshmallows and put them on a lined baking tray. Put the coconut into a bowl.
Once the chocolate is melted and smooth, use a fork to dip the marshmallows, one by one, into the chocolate. Tap the fork on the edge of the bowl to remove excess chocolate and then gently roll the choc coated marshmallow in coconut and place carefully on the lined tray.
Refrigerate for 20-30 minutes and they are ready to go!!! Here is a pink Bunny Cottontail cut in half.
And here's a whole lot of Bunny Cottontails. I expect they need to be kept in the fridge until they are ready to be eaten.