Hoppy Bunny Cookies Pops
Chef Amanda Haba
Using White Confectionery Coating give these bunny treats a smooth, flawless finish, ensuring every bite is just as delicious as it is adorable!
Ingredients
14 oz / 400 g Grand Marque White Confectionery Coating
12 Sandwich Cookies
12 Mini Marshmallows
As Needed Unsweetened Coconut Flakes
As Needed Pink Gel Color
As Needed White Fondant
12 Pop Sticks
Directions
In a microwave-safe bowl, melt the Grand Marque White Confectionery Coating in 30-second intervals, stirring in between, until smooth.
Line a sheet pan with parchment paper and separate the sandwich cookies.
Dip the end of a pop stick into the melted coating, then press between two cookies to sandwich them together. Repeat for the rest of the sandwich cookies, and let them set.
Dip the cookie pops into the melted confectionery coating, scraping off the excess. Place on the parchment-lined sheet pan and sprinkle with coconut flakes.
Dip a mini marshmallow into the coating and attach it to the back of each cookie pop.
Knead and roll out fondant, dusting with cornstarch to prevent sticking. Cut out small ovals, then pinch one end to create a teardrop shape
Mix the remaining melted confectionery coating with pink gel food coloring until desired shade is reached.
Spoon the pink coating into a parchment cone and pipe paw pads and toes onto the fondant feet. Allow to set.
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Dip the back of the fondant feet into the melted coating and attach them to the cookies.
Allow everything to fully set before serving.