Step by Step
- 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.
Equipment
Nutrition
Serving: 1 gCalories: 110 kcalCarbohydrates: 11 gProtein: 1 gFat: 8 gSaturated Fat: 4 gPolyunsaturated Fat: 4 gCholesterol: 1 mgSodium: 19 mgFiber: 2 gSugar: 9 g
