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Church Window Cookies

This is a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    5 dozen

Ingredients

  • 2 cups semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 package (10 ounces) pastel miniature marshmallows
  • 1/2 cup chopped walnuts, toasted
  • 2 cups flaked coconut

Directions

  • In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
  • Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cookie: 77 calories, 5g fat (3g saturated fat), 4mg cholesterol, 25mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

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