Church Window Cookies
Easy no-bake holiday chocolate treat made with coconut, chopped nuts and colorful mini marshmallows
Equipment
- 1 double boiler or microwave safe bowl
- wax paper
Ingredients
- 2 cups semi-sweet chocolate chips
- ½ cup butter
- 1 10oz package, mini colored marshmallows
- ½ cup chopped, toasted nuts (such as pecan or walnuts) Optional
- 2 cups flaked sweetened coconut
Instructions
- Place chocolate chips and butter in a microwave safe bowl and microwave on high for 1 minute, remove and stir until they are combined and there are no more chunks of chocolate visible. Set aside to cool for 5 minutes
- Chop the nuts and lightly toast in a pan over medium heat until fragrant, let cool
- Add the 1 10oz package, mini colored marshmallows to another bowl then add the toasted nuts and stir.
- Once the chocolate has cooled, pour the chocolate mix over the marshmallows and nuts and stir to fully coat them.
- Lay out two pieces of wax paper about 18" long. Sprinkle about 1/4 of the coconut on each piece in a line about 4"x 12"
- Transfer half of the mixture in a line on top of the coconut and shape into 2 "logs".
- Sprinkle the remaining coconut on top of the logs covering any bare spots
- Tightly wrap the logs in the wax paper and close each end, refrigerate for 2 hours minimum before slicing.
- Once firm, slice each log into slices about 1/2" thick.
- The logs can be frozen for up to 3 months then thawed and sliced.