Description
Church Window Cookies are a delightful no-bake treat featuring a colorful combination of mini pastel marshmallows, chopped nuts, and rich chocolate chips, all rolled in shredded coconut. This easy-to-make recipe requires no oven and is perfect for making ahead and slicing into charming, festive cookies.
Ingredients
Chocolate Mixture
- 12 ounces Chocolate Chips (Semi-Sweet or Milk Chocolate Chips)
- ½ cup Butter
Mix-ins
- 10 ounces Mini Marshmallows (Pastel)
- ¾ cup Pecans (or Almonds, Walnuts – chopped)
Optional Coating
- 1½ cups Sweetened Shredded Coconut (optional)
Instructions
- Heat Chocolate and Butter: In a microwave-safe bowl, combine butter and chocolate chips. Heat for 30 seconds, then stir. Heat an additional 30 seconds and stir again. If not fully melted, continue heating in 15-second increments until smooth.
- Cool Chocolate Mixture: Allow the melted chocolate and butter mixture to cool for up to 5 minutes until thick and creamy but still pourable.
- Combine Marshmallows and Nuts: In a large separate bowl, mix mini pastel marshmallows with chopped pecans or your choice of nuts.
- Coat Marshmallows with Chocolate: Pour the cooled chocolate mixture over the marshmallow and nut mixture. Stir gently to coat all the ingredients evenly with the chocolate.
- Prepare Coconut Coating: Spread about ⅓ cup of shredded coconut onto a large piece of parchment paper approximately 4×11 inches. Repeat this on a second sheet of parchment paper.
- Form the Log: Carefully place the marshmallow and chocolate mixture in a long line on the coconut-covered parchment paper, shaping it into a log.
- Roll in Coconut: Sprinkle shredded coconut over the top and sides of the log. Then, tightly roll the log into the parchment paper to cover all sides with coconut. Wrap the log securely in plastic wrap.
- Chill the Log: Place the wrapped log in the refrigerator for 2 hours or until firm enough to slice.
- Slice the Cookies: Using a sharp knife, slice the chilled log into ½-inch thick cookies, revealing the colorful marshmallow ‘windows.’
- Store Properly: Place cookies in a cool airtight container. They can be stored for up to one week.
Notes
- Use pastel mini marshmallows for the traditional colorful ‘window’ effect.
- Substitute nuts as desired: pecans, walnuts, or almonds work well.
- The shredded coconut coating is optional but adds texture and visual appeal.
- If you prefer, use milk or semi-sweet chocolate chips based on your sweetness preference.
- Make sure the chocolate mixture is cooled slightly before mixing with marshmallows to prevent melting them.
- For easier slicing, chill the log thoroughly before cutting.
- This recipe is perfect for holiday gatherings and can be doubled or halved as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, No Bake Cookies
- Method: No-Cook
- Cuisine: American
