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Church Window Cookies

Total Time

Prep: 20 min. + chilling

Makes

5 dozen

These church window cookies are a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
Church Window Cookies Recipe photo by Taste of Home

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.
Church Window Cookies Tips

How long should you let the chocolate and butter mixture cool before adding the marshmallows?

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

How can you make church window cookies your own?

Make church window cookies your own by switching up the type of nuts. You might try chopped pecans or hazelnuts. For a more streamlined look, stir in plain white miniature marshmallows instead of pastels. Instead of rolling in coconut, roll in sprinkles (like these fun rainbow sprinkle recipes).

How should you store church window cookies?

Before slicing, store church window cookie rolls in an airtight container in the refrigerator for 4 to 5 days. After slicing, keep them chilled and serve within 2 to 3 days for the best quality, if they last that long. If they don't, we have a lot more delicious no-bake cookie recipes for you to try!

Peggy Woodward, Taste of Home Senior Food Editor

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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