Learning how to make Church Window Cookies is so much fun. They are made with simple ingredients and also less experienced bakers succeed!
Ingredients
- 2 cups semi-sweet chocolate chips
- ½ cup unsalted butter = 1 stick
- 1 bag pastel mini marshmallows 10.5 oz
- 1 cup walnuts or pecans finely chopped
- 2 cups shredded sweetened coconut
Instructions
- In a heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently. Be sure to stir often enough to keep the chocolate from clumping or burning.
- Remove the mixture from the heat and let it cool for up to 10 minutes, so it doesn’t melt the marshmallows.
- While chocolate is cooling, prepare the rolling station by laying out 2 large pieces of parchment or wax paper on a working surface and evenly spread 1 cup of coconut.
- In a large bowl, mix the marshmallows and nuts.
- Add melted, warm chocolate over marshmallow mixture and stir to combine well.
- Divide the mixture in half and place on top of the coconut on parchment paper.
- Shape into logs and roll up tightly in the paper. Twist ends tightly.
- Refrigerate for 2-4 hours or until firm enough to cut. To save time, you can also freeze them for about 15 minutes to get a clean cut.
- Slice into ¼ inch thick cookies.
- Store the cookies in an airtight container in a single layer with parchment paper separating layers. You can also store them in the fridge.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 19mg | Fiber: 2g | Sugar: 9g
Nutrition information isn’t always accurate.
Equipment
Recipe Video
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