Hoppy Cottontails! (Free Easter Printable)

Hoppy Cottontails! (Free Easter Printable)

Hoppy Cottontails everyone! Or…happy almost Easter! This free Easter Printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, Coconut Macaroons, or Mexican Wedding Cookies, attach the printable bag topper, and gift away!

Easter Printables

Easter Printables

Free Easter Printable!

We had so much fun making these Easter treats with free printables a couple of years ago, and after sharing these delightful Coconut Macaroons and Mexican Wedding Cookies, we knew one more printable was in order!

Those two cookies look so much like bunny tails, we thought this design would be a hit and much-needed addition to the collection — what do you think?!

Coconut Macaroons, Donut Holes and Mexican Wedding Cookies on plates

Coconut Macaroons, Donut Holes and Mexican Wedding Cookies on plates

What treats to load in the bags

As mentioned above, there are a few different treats that will go well in the bags and look like cute bunny tails to fit well with the Easter printable. Here are some options:

  • Storebought: Pick up some Donut Holes. They don’t need to be all white, and we love the varieties of color here as well!
  • Homemade: Coconut Macaroons are so fun because they have the texture-like appearance of fur.
  • Homemade: Mexican wedding cookies/Snowball Cookies are also fun because they have that bright-white color and round shape. I’ve shared a couple of variations on standard wedding cookies over the years — these Chocolate Chip Snowball Cookies or Peppermint Snowball Cookies. While I don’t think you’ll want to use peppermint in March unless you’re a huge peppermint fan, you may just want to bookmark that recipe — it is good! We usually give the wedding cookies/snowball cookies an extra dip in powdered sugar before adding to the bag — it ensures they are super white like a bunny tail!

A bowl of donut holes

A bowl of donut holes

Tools that make the process easier

  • Print the bag toppers on glossy card stock paper for best results. I recommend downloading the free Easter printable and then uploading it to a local print store to print in high-quality nice paper.
  • To make cutting and folding the printable much easier, use a good paper cutter and a scoring board.
  • Zip-loc® has the nicest-looking snack-size resealable bag, but any snack-size resealable bag will work.
  • Do not print straight from the website file; make sure to first save it to your computer and then print. (If you’re still having issues, try a different browser, or feel free to drop me an email!)

Donut holes on a plate

Donut holes on a plate

Dot separator for page

Dot separator for page

Easter Printable Download

Download this “Hoppy Cottontails” Easter Printable Bag Topper Here

Dot separator for page

Dot separator for page

Easter printable attached to bags of donut holes

Easter printable attached to bags of donut holes

More Easter Recipes

Coconut Macaroons and Mexican Wedding Cookies

Hoppy Cottontails everyone! Or…happy almost Easter! This free printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, coconut macaroons, or Mexican wedding cookies, attach the printable bag topper, and gift away!

Coconut Macaroons and Mexican Wedding Cookies

Hoppy Cottontails everyone! Or…happy almost Easter! This free printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, coconut macaroons, or Mexican wedding cookies, attach the printable bag topper, and gift away!

Ingredients

Coconut Macaroons

  • 2/3 cup (90g) white all-purpose flour
  • 5-1/2 cups (471g) sweetened coconut flakes Note 1
  • 1 can (14 oz.; 396g) full fat, regular sweetened condensed milk (NOT evaporated milk)
  • 1/4 teaspoon fine sea salt
  • 1/2 tablespoon pure vanilla extract (or 1 teaspoon vanilla bean paste)
  • Optional: 1-1/2 cup milk, semi-sweet, or dark chocolate chips + 1 teaspoon coconut or vegetable oil Note 2

Mexican Wedding Cookies

  • 1/3 cup (42g) pecan halves
  • 1 cup (226g) unsalted good-quality butter 
  • 3/4 cup (78g powdered sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1-3/4 cups (235g) white all-purpose flour
  • 1 tablespoon cornstarch
  • powdered sugar for coating the cookies

Instructions

Coconut Macaroons

  • PREP: Preheat oven to 350 degrees F. Line two large trays with parchment paper or a Silpat liner and set aside.

  • COCONUT MACAROONS: In a very large bowl, add in the sweetened coconut flakes, flour, vanilla, and salt. Scoop out every bit of the sweetened condensed milk into the bowl. Use hand mixers to beat ingredients until just combined; do not overmix. Use a large cookie scoop (1-1/2 tablespoons in size) to get about golf ball-sized compressed (press into the cookie scoop) cookies.

  • The cookie scoop will get sticky and need to be washed a few times in the process. I also like to spray it with nonstick spray or use another spoon to help coax it out of the cookie scoop. You can leave the cookies as is right out of the scoop (for a more rustic appearance) or quickly roll them with your hands for a nicer appearance.

  • BAKE: Place cookies on the prepared sheet pans, 1 inch apart. Bake for 11 to 14 minutes or until coconut is lightly toasted on top and bottoms are a very light brown. Don’t overbake! Remove and allow to cool on the pan for 5 minutes before gently moving them with a metal spatula to a cooling rack.

  • OPTIONAL CHOCOLATE: If you want to dip these in chocolate, wait for the cookies to fully cool. Then add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in bursts of 20 seconds, stirring in between burst for 20-25 seconds until the chocolate is melted and smooth. Remember, chocolate is melting even outside of the microwave, so stir for a while to ensure it doesn’t get burned. Transfer about 1/4 cup (just eyeball it) of melted chocolate to a plastic bag. Seal the bag without air in it and set aside.

  • DIP: Generously dip the bases of the cooled cookies in the remaining melted chocolate; then transfer dipped cookies back to your parchment paper-lined trays. Use scissors to cut a tiny tip off the bag with the remaining melted chocolate; drizzle that chocolate over the cookies. Allow to set up at room temperature.

  • STORAGE: These cookies will stay fresh, tightly covered, at room temperature for up to 3 days, or in an air-tight container in the fridge for 5-7 days. We like these cookies best within 1-2 days of being made. These cookies freeze and defrost really well without the chocolate!

Mexican Wedding Cookies

  • TOAST PECANSPreheat the oven to 350 degrees F. Spread the pecans in an even layer on a sheet pan. Bake for 5-7 minutes or until they smell fragrant. Watch carefully to avoid burning. Remove and allow to completely cool before transferring them to a mini food processor or cutting board. Pulse or finely chop into very small pieces. Avoid over-pulsing in the food processor or you’ll end up with pecan butter.

  • WET INGREDIENTS: In a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3-4 minutes. Add in the vanilla, salt, cornstarch, and pulsed/chopped pecans. Beat until smooth and combined. Add in the flour and mix until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.

  • CHILL: Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours to chill.

  • BAKE: Once chilled, measure out cookie dough using a 1 tablespoon measuring spoon (each ball should be exactly 1 tablespoon). If the dough gets too warm, put the dough in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light-colored sheet pan with a Silpat liner. Bake for 7-11 minutes (mine take 10 minutes). It’s okay if some of the cookies bleed out on the edges and turn brown; this crumbles off easily when ready to roll in powdered sugar). Remove from the oven, let stand on tray for 3-5 minutes and then transfer to a wire cooling rack. Let cool for 2-3 minutes.

  • POWDERED SUGAR: Add powdered sugar to a bowl (I start with 1 cup, but you may need slightly more). Roll the still-warm cookie in the powdered sugar and then return to the wire cooling rack. Let cool down a few more minutes, and then roll in the powdered sugar again.

  • STORAGE: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days.

Recipe Notes

Note 1: These macaroons rely on very soft, ultra-fresh coconut for optimal flavor and texture. I even feel the bags at the store to find the softest feeling coconut! Make sure to get sweetened flakes.
Note 2: We love milk chocolate best, but any chocolate works here. If you’re worried about sweetness, use semi-sweet or dark chocolate.

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