Place coconut in resealable plastic bag. Mix water and food coloring until well blended; drizzle over coconut.  Seal bag.  Squeeze bag to evenly tint coconut with the food coloring.  Empty coconut onto large plate; spread to form even layer on plate.  Set aside.

Cover baking sheet with wax paper.  Melt chocolate as directed on package.  Dip one end of 1 wooden pop stick into chocolate, then insert dipped end into filling in 1 cookie; place on prepared baking sheet.  Repeat with remaining cookies and additional pop sticks. 

Use small amount of the remaining melted chocolate to attach cut side of 1 marshmallow half to each cookie, aligning bottom edge of marshmallow along bottom edge of cookie as shown in photo.  Press marshmallow gently into each cookie to secure. 

Dip bottom half of marshmallow-cookie pop into remaining melted chocolate; hold cookie pop over bowl of chocolate to let excess chocolate drip back into the bowl, then dip chocolate-covered half of cookie pop into coconut.  Stand cookie pop on prepared baking sheet.  Repeat with remaining cookie pops.

Refrigerate 10 min. or until chocolate is firm.  Use decorating icing to draw laces on cookie pops to resemble footballs as shown in photo.