Bunny Cookie Cupcakes

Ingredients

• 24 servings the petals from dandelion flowers 
• 2 cups powdered sugar 
• 24  cupcake liners 
• 2 tablespoons powdered egg whites (such as Just Whites)
• 0.8 cup flour all-purpose
• 0.5 cup pink lady apples dark light
• 24 servings drop natural food coloring green red
• 16.5 oz sugar cookie dough refrigerated
• 2 cups coconut sweetened flaked chopped
• 16 oz vanilla frosting canned

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• cookie cutter

Directions

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
2. Knead dough and flour together until smooth.
3. Roll out to 1/4-inch thickness.
4. Cut out bunny shapes using a 3-inch cookie cutter.
5. Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
6. Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes.
7. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.
8. Working on 1 cookie at a time, spread a thin layer of pink frosting on top.
9. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach dcors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.
10. Place chopped coconut in a ziplock bag.
11. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl.
12. Spread vanilla frosting on cupcakes.
13. Roll edges in green coconut. Press a cookie on top of each cupcake.