Church Window Cookies

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Cool the chocolate chip and butter mixture at room temperature just until warm. If you add the marshmallows while the mixture is hot, the marshmallows will melt.

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

  1. In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
  2. 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.

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