• Arrange cookies in a single layer on a baking sheet. Transfer the prepared Piping Marshmallow to an extra-large piping bag fitted with a ½-inch plain tip or coupler. Working quickly, pipe a mound, about 1 inch high, on each cookie. Use a damp finger to tap down the pointed tip. Let stand until firm and set, at least 30 min or up to 1 hr.
• Make bunny ears and tails: Cut mini marshmallows in half crosswise for tails. Cut more mini marshmallows in half diagonally lengthwise, then dip cut sides in pink sugar for ears.
• Spread white sanding sugar in a shallow dish and set aside. Melt yellow and white chocolate coatings separately in small bowls. Working with one cookie at a time, hold cookie and dip marshmallow tip inthe coating. Place cookie-side down on the sanding sugar. Before coating sets, add marshmallow tail and ears, and a sprinkle nose to the bunnies. Add yellow sprinkle feathers and orange sprinkle beaks to the chicks. (If coating gets too thick, remelt it.) Transfer cookies to a tray.
• Chill until coating is set, 15 min. Use a toothpick dipped in the melted dark chocolate to dab eyes on cookies (or transfer the chocolate to a piping bag with a #2 plain tip). Store cookies for up to 3 days.

For Piping Marshmallow

• In a large mixer bowl sprinkle gelatin over ⅓ cup cold water and let stand until softened, about 5 min. Meanwhile in a small saucepan combine sugar and ¼ water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on inside of pan. Place a candy thermometer into mixtre. Boil (do not stir) until syrup registers 238°F (soft-ball stage).
• Pour hot syrup into mixer bowl with gelatin. Whip mixture on medium low with the whisk attachment until slightly cooled, about 5 min. Increase speed to medium high and whip to soft peaks, about 12 min. Transfer to a large piping bag and use immediately. Makes 3½ cups