Shredded coconut, white candy sprinkles, coarse decorator sugar crystals, as desired
Heat oven to 350 degrees F. Make cookie dough as directed on pouch. Shape dough into 27 balls; place 1 ball in each of 27 ungreased miniature muffin cups. Bake 11 to 13 minutes or until edges are set and light golden brown.
Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in muffin cups; remove to cooling rack to cool completely, about 15 minutes.
Place frosting in resealable food-storage plastic bag with 1 corner cut off. Pipe frosting into center of each cookie cup. Place marshmallow tree on top of each cookie cup. Decorate as desired.
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