Instructions

1. In a large mixing bowl, mix the butter, sugar vanilla (and almond) extract about 1-2 minutes, or until combined.
2. Mix in the eggs, one at a time.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until just combined. Cover and chill the dough in the fridge for one hour, or line a tray with parchment paper and using a cookie scoop drop 1 inch balls on paper and chill in the fridge for 15-20 minutes.
4. Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
5. Roll the dough into 1-inch balls, then on a lightly floured surface, roll each ball into about 6-inches long ropes. Fold  the rope in half and twist twice to make the bunny shape. Arrange onto baking sheets leaving at least 1 ½  inch apart.
6. Bake for 10-12 minutes or until lightly golden on the bottom. Let cool completely before glazing.
7. In a small bowl, whisk together the powdered sugar, and milk/cream until smooth. Start by adding 1 tablespoon  milk at the time, until reach desired consistency. Dip the cookies face down into the glaze, or pour the graze with the spoon on top. Let the excess drip off for a few seconds, then sprinkle generously with shredded coconut and place the cookies on a wire rack until the glaze sets. Using a toothpick clear the excess of the coconut from the bunnies but to make the place for the tale. Dip a mini marshmallow in a glaze and stick to the cookies. Let it set to stick.
8. Leftovers can be stored in an airtight container at room temperature for up to a week.