Description

Church Window Cookies are a delightful no-bake treat featuring a smooth chocolate and butter base mixed with pastel miniature marshmallows and toasted walnuts, all rolled in flaked coconut. These colorful, bite-sized slices offer a perfect combination of creamy, crunchy, and chewy textures, ideal for festive occasions or anytime you want a simple yet impressive dessert.

Ingredients

Scale

Chocolate Mixture

2 cups semisweet chocolate chips
1/2 cup butter, cubed

Mix-ins

1 package (10 ounces) pastel miniature marshmallows
1/2 cup chopped walnuts, toasted

Coating

2 cups flaked coconut

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Instructions

Melt Chocolate and Butter: In a large saucepan over low heat, melt the semisweet chocolate chips and cubed butter together, stirring constantly until the mixture is smooth and fully combined. Remove from heat and let it cool slightly to prevent melting the marshmallows in the next step.
Combine Ingredients: Stir the pastel miniature marshmallows and toasted chopped walnuts into the slightly cooled chocolate mixture ensuring everything is evenly incorporated.
Shape the Rolls: Divide the mixture into three equal portions. Place each portion on a piece of waxed paper. Using the waxed paper to help shape, roll each portion into a 10-inch long log.
Coat with Coconut: Roll each chocolate log evenly in the 2 cups of flaked coconut, ensuring the entire outside surface is coated for a festive look and added texture.
Chill and Set: Wrap each coconut-coated roll tightly in waxed paper. Refrigerate for about 2 hours or until the logs are firm enough to slice cleanly.
Slice and Serve: Once firm, unwrap and cut each roll crosswise into 1/2-inch thick slices. Arrange cookies on a serving platter and enjoy!

Notes

To toast walnuts, spread them on a baking sheet and toast in a 350°F oven for 5-8 minutes, stirring occasionally, until fragrant and lightly browned.
Use pastel-colored marshmallows to give the cookies their signature stained-glass look.
Store cookies in an airtight container in the refrigerator for up to one week.
For a nut-free version, omit walnuts and consider adding extra marshmallows or substituting with sunflower seeds.
If coconut flakes are not available, finely shredded coconut can be used as an alternative.

Nutrition

Serving Size: 2 cookies (about 30 grams)
Calories: 150
Sugar: 15g
Sodium: 30mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg