Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4
cup all-purpose flour
28
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1
cup creamy white ready-to-spread frosting
2 1/2
cups flaked coconut
1
teaspoon miniature semisweet chocolate chips
12
large marshmallows
Heart-shaped candy sprinkles
28
pastel-colored miniature marshmallows (from 10-oz bag)
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended; dough will be stiff. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) For each rounded tablespoonful of dough, place 1 caramel in center, forming dough into ball around caramel. Place 1 inch apart on ungreased cookie sheets.
Bake 12 to 16 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In microwavable bowl, microwave frosting uncovered on High about 10 seconds or until of dipping consistency. Dip each cookie ball into frosting. Sprinkle with coconut; place on cooking parchment paper.
To make bunnies: Pipe small dollop frosting onto miniature chocolate chips for eyes and heart-shaped sprinkle for mouth; press into coconut. Cut large marshmallows in half crosswise; cut each in half again for bunny ears. Dip one end of each bunny ear into frosting; place ears on sides of head. Pipe small dollop of frosting on pink miniature marshmallows for tail.
