Easter Basket Treats This year fill the Easter baskets at your house with homemade candies. It's easier than you think. Brighten up the baskets with Coconut Bonbons tinted in pastel shades. Then round out your assortment with chocolate-covered Marshmallow Bunnies. Try cutting out some chicks, too. COCONUT BONBONS ⅓ cup light corn syrup ¼ cup sugar 1 3½-ounce can (1⅓ cups) flaked coconut ¼ teaspoon vanilla 1½ pounds white almond bark or confectioners' coating, finely chopped or grated In 1-quart saucepan, mix corn syrup, sugar, and 2 tablespoons water. Cook and stir over low heat till sugar dissolves. Cook, without stirring, to softball stage (238°F). Stir in coconut and vanilla. Spread in buttered shallow pan. Cool 1 hour. Shape into 36 balls. Cover; chill 1 hour. In small saucepan, melt almond bark over low heat; stir constantly. Tint with food coloring, if desired. Do not add any liquids. Spoon 1 teaspoon mixture into thirty-six 1¼-inch paper bonbon cups. Place one coconut ball in each. Add enough almond bark to cover coconut and fill cups. Makes 36. MARSHMALLOW BUNNIES Powdered sugar 1 recipe Marshmallow Candy 1½ pounds candy-making chocolate, finely chopped or grated Dust a sheet of brown paper with powdered sugar. Invert candy onto sugar. Moisten top piece of brown paper by brushing with water; peel off. Dip a bunny or chick cookie cutter in cold water; cut out figures. Gently push figures from cutter. In small double boiler, melt chocolate over hot water, stirring constantly. Do not add any liquid. Coat bunnies, one at a time with chocolate, spooning chocolate over. Place on waxed paper. Sprinkle with small multicolored decorative candies, if desired. Makes 42. To make Marshmallow Candy: Line a 15x10x1-inch pan with brown paper. Soften 2 envelopes unflavored gelatin in ½ cup cold water. In 2-quart saucepan, mix 1 cup sugar, ½ cup light corn syrup, and ⅓ cup water. Cook and stir until sugar dissolves. Cook, without stirring, to softball stage (240°F). Stir in gelatin and 1 teaspoon vanilla. Cool to lukewarm. Slowly add syrup to 1 stiff-beaten egg white, beating on high speed of electric mixer to soft peaks. Spread in lined pan; let stand, uncovered, overnight.