Spring Chick Cookies

Gather the ingredients.

First, cut the orange Starburst candies into beak and feet shapes. To make the beaks, cut 3 candies diagonally, then cut them diagonally again, so each candy yields 4 thick triangle shapes. These beaks will be too thick, so cut them in half widthwise so each one yields 2 thinner triangles. You should have 24 small triangles.

To make the feet, cut the remaining 12 candies in half so each one gives you 2 thick rectangles. Cut the rectangles in half widthwise to make thin rectangles. Trim triangle shapes from 1 edge of each rectangle to make a foot shape. You should have 24 pairs of feet.

Line a baking sheet with waxed paper or parchment paper, and set aside for now.

Place 16 ounces yellow candy coating in a medium, microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating, until the coating is melted and smooth.

Using forks or dipping tools, dip a cookie in the coating until it's covered completely. Remove it from the coating and let the excess drip back into the bowl, then place it onto a baking sheet lined with parchment or waxed paper.

After you have dipped 3 to 4 cookies, pause and decorate them before the coating on the cookies hardens. Take 1 beak and press it on top of each cookie. Add 2 candy eyeballs above the beak. Take 2 feet and press them into the bottom of each cookie.

Repeat the dipping and decorating process until all of the cookies are finished. Refrigerate the tray briefly to set the chocolate, for about 15 to 20 minutes.

Once set, the cookies can be served immediately.