Description
Church Window Cookies are colorful, no-bake treats featuring a rich blend of melted chocolate, butter, and pastel miniature marshmallows, combined with toasted walnuts and flaked coconut. These vibrant, easy-to-make rolls are chilled until firm and sliced to reveal a delightful mosaic that resembles stained glass windows, perfect for festive occasions or anytime you want a sweet, nostalgic cookie.
Ingredients
Scale
For the Cookie Rolls
- 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
Instructions
- Melt Chocolate and Butter: In a large saucepan over low heat, melt the semisweet chocolate chips together with the cubed butter. Stir continuously until the mixture is smooth and fully combined, then remove from heat and let it cool slightly to prevent melting the marshmallows in the next step.
- Add Marshmallows and Walnuts: Stir the pastel miniature marshmallows and toasted chopped walnuts into the cooled chocolate mixture until they are evenly distributed throughout.
- Divide and Shape: Divide the mixture into three equal portions. Place each portion onto a piece of waxed paper, and using the waxed paper to guide you, shape each into a 10-inch-long roll, making sure the surface is smooth and compact.
- Coat with Coconut: Roll each cylindrical portion in the flaked coconut until fully coated, which adds both flavor and texture.
- Wrap and Chill: Wrap each coconut-coated roll tightly in waxed paper to maintain its shape. Refrigerate the rolls for approximately 2 hours or until they are firm and fully set.
- Slice and Serve: Once set, unwrap the rolls and cut them crosswise into 1/2-inch thick slices to reveal the colorful marshmallow “window” effect. Arrange on a serving platter and enjoy.
Notes
- For best results, toast the walnuts lightly in a dry skillet over medium heat until fragrant before chopping.
- Ensure the chocolate mixture is not too hot when adding marshmallows to avoid melting them completely.
- These cookies can be stored in an airtight container in the refrigerator for up to one week.
- For a nut-free version, omit the walnuts and add an equal amount of additional marshmallows or coconut.
- Flaked coconut can be substituted with shredded coconut if flakes are unavailable.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 90
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
