Recipe for March 16: Coconut Bunny Tails

The Morning Menu

Cooking spray
3 and ½ cups all-purpose flour
½ of a cup of sugar
2 teaspoons of baking powder
½ of a teaspoon of salt
¾ of a cup of butter (12 T. or 1 ½ sticks)
4 eggs
1 teaspoon of vanilla extract

1 teaspoon of almond flavoring

1 teaspoon of coconut flavoring

1/2 of a cup of milk

1 cup of flaked coconut (sweetened or unsweetened)*

Line two baking sheets with parchment and spray. Preheat oven to 425°. In a large mixing bowl, combine the first 5 ingredients, using a pastry blender or two knives (criss-cross fashion) to cut in the butter to resemble coarse crumbs. Blend eggs and liquids in a bowl or cup, then add to dry ingredients. Stir in coconut and mix until everything clings together. Place dough on a floured surface, and lightly knead until it all sticks together. Pat into a rectangle, and cut this into 24 equal portions. Roll each into a ball and place on prepared pans. Bake for 10 to 12 minutes or until light golden. Cool on racks. Ice and coat with coconut.

Ingredients for Topping:

¼ of a cup of milk

1 teaspoon of coconut flavoring

2+ cups of powdered sugar (add more if needed to make a thick glaze)

3 cups of shredded coconut* (may be tinted with food coloring)

Whisk the milk, flavoring and powdered sugar together in a medium bowl, adding more sugar, if needed, to make a thick paste). Dip or spread icing on tops of baked ‘tails’, then dip in coconut. Serve with jam, if desired.

*Some people don’t like the texture of coconut, so in that case, substitute the coconut in the scones with cut up dried fruit and simply ice them, eliminating the coconut on top.

For more information about the Virginia Egg Council, click here.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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