Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
For the cookies:
In a large bowl, or bowl of stand mixer fitted with paddle attachment, beat together the cake mix, butter, olive oil, eggs, and vanilla extract until combined.
Drop the cookies onto prepared pan in rounded tablespoon-fulls. Bake in preheated oven for 8-10 minutes. Allow cookies to cool for 5 minutes on pan before removing to wire rack to cool completely.
Reduce oven temperature to 325 degrees. Pour the coconut flakes onto a small baking sheet and toast for about 10 minutes, until golden.
For the frosting:
In a medium bowl using hand mixer, or bowl of stand mixer using paddle attachment. Beat together the powdered sugar, butter, and lemon juice for 2-3 minutes until well combined. Beat in yellow food coloring as desired.
When cookies have cooled completely, frost them with the lemon frosting as desired. Top each cookie with toasted coconut and the Robin's egg candies.