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Bunny Tails - Easter Bunny Recipes

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 32 Bunny Tails
Author Alaina Bullock of Bullock's Buzz


  • 1 can Refrigerated Biscuits
  • 2 cups Powdered sugar
  • 4 tablespoons Milk
  • 1 teaspoon Vanilla
  • 3 cups Sweetened coconut flakes
  • 1 cup Vegetable oil for frying


  • Pour the vegetable oil into a sauce pan and place on stove over medium-high heat.
  • Remove the biscuits from the can and lay them on a cutting board. Using a 1 inch round cookie cutter, cut circles from each biscuit. You should be able to get 4 circles from each biscuit.  If you don't have a cookie cutter, a bottle cap (such as one from a bottle of olive oil) would work as well.
  • Carefully place 4-6 of the donut rounds into the oil. Once one side is golden brown, use tongs to flip and fry the other side.  When finished, remove from oil and place on a plate to cool.
  • To make the glaze, add the milk, vanilla and powdered sugar to a shallow bowl, and mix until combined.
  • In a second shallow bowl, add the sweetened coconut shreds.
  • Dip each donut round into the glaze and then roll it around in the coconut until covered. Place on parchment paper to set.