Cottontail Margaritas

Total Time Prep: 10 min.
Yield 2 margaritas
Test Kitchen Approved
Celebrate springtime with hippity-hoppity cottontail margaritas made with sweet cream of coconut, lime and a really adorable garnish!

Ingredients

  • 2 tablespoons marshmallow creme
  • 2 tablespoons sweetened shredded coconut
  • Ice cubes
  • 1/3 cup cream of coconut
  • 4 ounces silver tequila
  • 2 ounces lime juice
  • 1 tablespoon agave nectar
  • 1 ounce triple sec
  • 1 teaspoon vanilla extract
  • 2 4-in. cocktail skewers
  • 2 Peeps rabbits

Directions

  1. Spread a thin layer of marshmallow creme on a small plate. Fill another small plate with shredded coconut. Roll the rims of two margarita glasses in the marshmallow creme, then into the shredded coconut until coated. Add ice cubes to each glass; set aside.
  2. Pour cream of coconut, tequila, lime juice, agave syrup, triple sec, vanilla extract and ice cubes into a cocktail shaker. Shake well 12-15 seconds or until thoroughly chilled.
  3. Strain mixture into the prepared glasses. Add a few additional ice cubes to each glass, if needed.
  4. Thread a cocktail pick through the top and bottom of each Peeps rabbit; place one on top of each glass. Serve immediately.

Nutrition Facts

1 margarita: 446 calories, 9g fat (7g saturated fat), 0 cholesterol, 48mg sodium, 54g carbohydrate (48g sugars, 0 fiber), 0 protein.

Cottontail margaritas are one of the most festive Easter cocktails around. If you aren't a coconut lover, consider giving these a try anyway, as the flavor is balanced out with lime juice, agave nectar, triple sec and vanilla extract. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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