Line 2 9X13 inch pans with a brown paper sack or parchment paper.
In a 1 cup measure, soften 1/2 cup water and 2 packages of unflavored gelatin.
In an 8 cup Pyrex glass bowl, mix sugar, Karo light corn syrup and 1/3 cup water, mix well. Microwave on high 5 minutes and then at 2 minute intervals until the syrup reaches the softball stage or 240 degrees on your candy thermometer. Stir well with a wooden spoon between cooking.
Remove from microwave and stir in softened gelatin. Mix well until dissolved. Set aside and allow it to cool for about 10 minutes.
In a mixer bowl with the wire whip attachment, stir in 1 egg white. Slowly add cooled syrup and beat on high until candy forms soft peaks; this could take 7-10 minutes.
Add vanilla extract. Divide the marshmallow into two parts. Pour mixture over the lined pan and spread evenly over the paper. Allow it to set overnight.
The next morning, sift powdered sugar lightly over the marshmallow and turn over on waxed paper. Peel the marshmallow off the brown paper using a rubber spatula. Dust the bottom wit more powdered sugar. Cut into rabbits with a metal cookie cutter. Set aside for one day to allow the marshmallow rabbit to dry.
With a pastry brush, remove any excess powdered sugar. Using a glass pie plate, spread chocolate chips evenly and melt in the microwave on chocolate setting of 70% power.
Microwave for 1 minute; stir well. Continue to microwave in 10-15 second intervals. Stir the morsels after each cooking, since the chocolate holds its shape while melting. Use two forks, dip each rabbit on both sides, then take a knife and spread the chocolate around the edges. Using both forks or a small spatula, place rabbits on waxed or parchment paper. Allow the chocolate to set. If the chocolate spreads, cut off any excess with a knife.
using a glass pie plate, spread white chocolate chips evenly and melt in the microwave on chocolate setting or 70% power. Microwave for 1 minute. Continue to microwave until chocolate is melted. Stir the morsels after each cooking, since the chocolate holds its shape while melting.
Add 1/4 cup dried blueberries or 1/4 cup shelled pistachio nuts. With a fork cover the entire berry or nut and place on waxed paper. Continue until all are covered. Allow the berries or nuts to dry overnight.
Using a glass pie plate, spread 6 ounces of chocolate chips evenly and melt in the microwave on chocolate setting or 70% power. Microwave for 1 1/2 minutes, stir well. Continue to microwave until the chips are melted. Stir the morsels after each cooking since chocolate chips retain their shape while melting.
Add 1 1/2 cups sweetened coconut to the melted morsels. Mix well until coconut is completely covered with chocolate. Place (12) 1 tablespoon coconut/chocolate mixture evenly on waxed paper. Make an indentation in the center with your thumb forming a candy "Easter nest."
Place 3-4 blueberries or pistachio nuts in the center. Allow the candy to air dry. Place each piece in a small cellophane bag and seal the bag with an Easter sticker.