Sweet Easter Chicks


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A cookie and coconut mixture is used to make the chicks, and other candy pieces are used to make the beak, eyes, and crown.

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Serving Size / Yield

12 chicks


  • 4 C. shredded coconut, divided
  • 1 oz. yellow food coloring
  • 2 C. finely ground vanilla wafers
  • 1 C. sweetened condensed milk
  • 28 Miniature chocolate chips
  • Red food leather
  • 1 pkg. orange gum drops (cut into triangles)
  • 2/3 C. white jelly beans
  • Small tube white icing

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Tint 1 C. coconut with yellow food coloring; process in food processor or blender until finely chopped. Combine 2 C. coconut, cookie wafers and milk, adding more milk if necessary, to make a mixture that is easy to work but still slightly sticky. Shape coconut mixture into twelve 1/2-inch balls and twelve 1-inch balls. Roll balls in yellow coconut to coat. With a toothpick, secure a small ball on a large ball. On each chick, dot icing on 2 chocolate chips for eyes and press onto face; use gum drops for beak. Cut fruit leather in 1/20-inch saw-tooth shapes; press onto head for crown. Tint remaining coconut with green food coloring and place on a serving platter or in a decorative bowl. Arrange chicks on the tinted coconut. Arrange jelly beans as eggs.

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