• Preheat the oven to 350℉. Line two cookie sheets with parchment paper and set aside. 

Cake Mix Cookies

• In a mixing bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the dry cake mix, eggs, and oil. Beat until thoroughly combined.

  *About 1-2 minutes, start on low speed and increase as needed.
  1 box (15.25 oz) vanilla OR white cake mix, 2 large eggs, 1/2 cup vegetable oil
• Use a medium cookie scoop to drop the cookie batter onto the prepared cookie sheets (12 per sheet).
• Bake for 8-10 minutes or until the edges are set and start to turn a light golden brown. 

  Remove the cookies from the oven and allow the cookies to cool on the cookie sheet for 15 minutes before transferring them to a cooling rack to cool completely.

Frosting

• In a medium mixing bowl, beat the butter with a hand mixer or stand mixer until it's light and fluffy.
  12 tablespoons (1½ sticks) butter
• Add the powdered sugar, vanilla, and 1 tablespoon of milk and beat until well combined and creamy. Add more milk, as needed, only about 1-2 teaspoons at a time until the frosting reaches a consistency where it can easily be spread but still hold its shape.

  *Set aside 3 tablespoons of the frosting to be used for later.
  2½ cups powdered sugar, 1½ teaspoons vanilla extract, 2-4 tablespoons milk

Decorations & Assembly

• - Cut the large marshmallows in half crosswise to create the bunny feet and set them aside.

  - Frost the completely cooled cookies with a layer of frosting. Immediately dip the frosted part of the cookie into the shredded coconut to create the bunny fur. 

  - Spread a small amount of the reserved frosting onto the bottom of the mini marshmallow and stick it into the center of the coconut-covered cookie to create the tail. 

  - Place a small amount of frosting on the cut side (sticky side) of the large marshmallow and stick them (frosting sticky side down) side by side onto the bottom of the cookie to create the bunny feet. 

  - Melt the pink candy melts according to the package directions. Add the melted candy melts into a piping bag or into a sandwich-sized Ziploc bag and snip the bottom corner off. Pipe an oval shape in the middle of the marshmallow feet (on each one) to create the pad of the bunny feet. Pipe three small dots below each oval to create the bunny toes.
  2/3 cup shredded sweetened coconut, 16 large marshmallows, 16 mini marshmallows, 1/4 cup light pink candy melts
• Allow the frosting to set, at room temperature, for about 30 minutes before serving the cookies.