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+ servings
Three Bunny Cookies on a pink cake plate with candy eggs.
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4.67 from 3 votes

Adorable and Easy Bunny Cookies

Delicious coconut pecan cookies are transformed into adorable and easy Bunny Cookies with only a few simple ingredients.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 640kcal

Ingredients

Coconut Pecan Cookies

  • 1 box white cake mix {15.25 ounces}
  • ¼ cup brown sugar {lightly packed}
  • cup all purpose flour
  • ½ teaspoon cinnamon
  • 2 eggs
  • 2 Tablespoons sour cream
  • ½ cup butter {melted}
  • ½ cup sweetened coconut
  • ½ cup pecans {chopped}

Cream Cheese Frosting

  • 8 ounces cream cheese {softened}
  • ¼ cup butter {softened}
  • 1 teaspoon vanilla extract
  • 3½-4 cup powdered sugar
  • 1-3 Tablespoons milk

Toppings

  • 24 wafer cookies
  • ½ cup sweetened coconut

Instructions

Coconut Pecan Cookies

  • Preheat the oven to 350°.
  • Combine cake mix, brown sugar, flour and cinnamon in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough.
  • Add the sweetened coconut and chopped pecans to the cookie dough and mix by hand until everything is evenly distributed.
  • Using a 1/4 cup, measure out 12 cookies. Roll the cookie dough in your hands and form into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 11-13 minutes or until set and the edges are just starting to turn golden brown.
  • While the cookies are baking, tint about 3 tablespoons of frosting a light pink color. Take a butter knife and scoop a small amount of pink frosting on the bottom half of the knife. Take a wafer cookie and start about 3/4 of the way to the top, place your knife and pull down. This motion will give you a good coating of pink frosting for the ears. Continue until all of the ears are finished. NOTE: You could also use a piping bag {or zipper bag} to make the inside of the ears.

Cream Cheese Frosting

  • For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix. Add enough milk to get the consistency you want.
  • Add a heaping tablespoon of frosting to the top of each cooled cookie and spread out. Top with sweetened coconut and two cookie ears, being sure to press the ears into the frosting. Store cookies in a single layer and in an airtight container in the refrigerator for up to 4 days. Unfrosted cookies freeze well for up to 3 months.

Notes

  • Add even more flavor to the cookie by toasting the pecans. To do so, preheat the oven to 350 degrees and bake for 10-15 minutes. Cool before adding to the cookie dough.
  • Use store bought cream cheese frosting if you are running low on time. Making your own is always great but take help where you need it.
  • Do you want to use a different cookie to make the ears? There are so many great options. Look for cookies from the grocery store that are rectangular or oval. Mini Milano Cookies and Biscoff Cookies would both work great.
  • Press the cookie ears firmly into the frosting. This will help the ears adhere to the top of the cookies easily.

Nutrition

Serving: 1cookie | Calories: 640kcal | Carbohydrates: 94g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 531mg | Potassium: 137mg | Fiber: 2g | Sugar: 64g | Vitamin A: 665IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 2mg