2. Stir together flour, baking powder and salt; set aside. Place butter and marshmallows in microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or just until mixture melts when stirred. Beat sugar, egg white, vanilla and almond extract in separate bowl; add melted butter mixture, beating until light and fluffy. Gradually add flour mixture, beating until blended. Stir in 2 cups coconut.
3. Shape dough into 1-inch balls; roll balls in remaining 1-3/4 cups coconut, tinting coconut, if desired.* Place balls on ungreased cookie sheet. Press thumb into center of each ball, creating shallow depression.
4. Bake 8 to 10 minutes or just until lightly browned. Place 1 to 3 jelly beans and milk chocolate eggs in center of each cookie. Transfer to wire rack; cool completely.
*To Tint Coconut: Place 3/4 teaspoon water and a few drops food color in small bowl; stir in 1-3/4 cups coconut. Toss with fork until evenly tinted; cover tightly.
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