ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bunny Tail Bonbons

Photo: Helen Norman; Styling: Carrie Purcell


Hands-on time 45 mins
Total time 15 hrs, 45 mins
Yield Makes about 2 1/2 dozen
Package these white chocolate-cheesecake truffles in clear plastic boxes as a sweet takeaway for guests. Chilled, they'll keep for one week.


  • 1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions
  • 1 (8-oz.) package cream cheese, softened
  • 3/4 cup crushed coconut cookies
  • 1 tablespoon coconut rum or water
  • 1/8 teaspoon kosher salt
  • Parchment paper
  • 1 1/2 cups shredded coconut

How to Make It

  1. Beat chocolate and cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Spread in a parchment paper-lined 9-inch pie plate; cover and chill 2 hours.

  2. Shape into 1-inch balls (about 2 tsp. per ball), and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours. Roll balls in coconut; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week.

  3. Note: We tested with Baker's Premium White Chocolate Baking Bar and Pepperidge Farm Sweet & Simple Coconut Cookies.