Using a clean scissors, cut the marshmallows in half so each piece has a flat round surface. 

Roughly chop 1/4 cup coconut and add it to a small bowl.

Add the white chocolate chips to another bowl and microwave for 1 minute. Stir the chocolate until it is smooth. If there are still hard bits of chocolate, continue to microwave and stir in 15 second increments.

Using a spoon spread a thin layer of white chocolate on the cut side of a large marshmallow. Place the marshmallow, cut size down on the top edge of an Easter Egg Oreo cookie.

Using a toothpick, place a small dollop of white chocolate on the cut sides of two mini marshmallows. Press the mini marshmallows into the edge of the large marshmallow and Oreo at a 45 degree angle to create the bunny feet.

Stick the cut side of another halved mini marshmallow to the end of your clean finger. Dip the marshmallow top into the chocolate and then into the chopped coconut.

Using a toothpick, place a small dot of chocolate on the top of the large marshmallow and carefully place the coconut tail, cut side down, onto the large marshmallow.

Using your toothpick, spread a thin strip of white chocolate across the bottom of a bunny foot. Use the kitchen tweezers to place the three pink pearl sprinkles on the foot. You will want to do one foot at a time or the chocolate may dry too quickly.

To a pint size resealable bag, add 3 drops of green food dye, 1 drop of yellow food dye and 1/4 cup coconut. Shake the bag vigorously until all of the coconut is dyed green.

Place a dollop of melted white chocolate on each side of the finished bunny butt and press some of the green coconut grass onto the chocolate. Set the finished treats on a cookie sheet and let them dry before packaging.