Melt butter over low heat in a large saucepan. Add marshmallows and stir until completely melted. Remove from heat.
Stir white chocolate chips and lemon zest into marshmallow mixture. Add in Rice Krispies® cereal and stir until all ingredients are well combined.
Spray a 13×9-inch pan or cookie sheet and a spatula with non-stick cooking spray. Pour Lemonade Rice Krispies® mixture into pan and spread with spatula. Cool completely.
For the Chicks:
Form 1 tablespoon Lemonade Rice Krispies® Treat into the shape of an egg. Dip treat into yellow candy melts and then roll in coconut. Place onto a large piece of parchment paper to dry.
Pipe eyes onto each chick with melted chocolate. Alternately, you can use a toothpick dipped into the melted chocolate and dotted onto the chick. Pipe a nose onto each chick with melted orange candy melts. Place onto parchment paper to allow to dry.
For the Cookies:
Preheat the oven to 350 degrees F. Cream the butter, sugar and vanilla together with an electric mixer. Mix the salt, baking powder, flour and cocoa powder together in a separate bowl.
Turn the mixer on low and slowly add the dry mixture to the butter mixture. Once combined, add the coconut and mix.
Line your baking sheets with parchment paper. Mix the Rice Krispies® and the Cocoa Krispies® together in a pie pan. Roll the dough into 3-tablespoon sized balls.
Roll the dough in the Rice Krispies, pressing in on all sides. *The Rice Krispies® should completely cover each ball.
Lay them on the baking sheets 2 inches apart. Press a deep indentation in the center of each dough ball with your thumb, leaving the sides high.
Bake for 17-19 minutes. When the cookies come out of the oven, sprinkle them with a scant amount of sea salt and allow them to cool on the baking sheet for several minutes before moving. Place a Lemonade Rice Krispies® Chick in each nest to serve.