Description
Church Window Cookies are a no-bake, colorful, and festive treat combining melted chocolate, butter, pastel marshmallows, toasted walnuts, and shredded coconut. These cookies are shaped into logs, chilled until firm, and then sliced for a delightful chewy and crunchy texture perfect for holiday celebrations or anytime sweet craving.
Ingredients
Scale
Chocolate Mixture
- 2 cups semisweet chocolate chips
- 1/2 cup butter (sliced)
Mix-ins
- 10 ounces pastel mini marshmallows
- 3/4 cup chopped toasted walnuts
Coating
- 2 cups sweetened shredded coconut
Instructions
- Melt Chocolate and Butter: In a large saucepan over low heat, melt the semisweet chocolate chips and sliced butter together until just melted and smooth, stirring frequently to prevent burning.
- Cool Mixture: Remove the saucepan from heat and let the chocolate mixture cool slightly. It should remain melted but not hot enough to melt the marshmallows in the next step.
- Add Walnuts and Marshmallows: Gently fold the chopped toasted walnuts and pastel mini marshmallows into the cooled chocolate mixture until evenly combined.
- Divide Mixture: Separate the chocolate mixture evenly onto three pieces of parchment paper, preparing to shape into logs.
- Shape Logs: Using the parchment paper to help, shape each portion of the mixture into an 8-10 inch log, ensuring they’re compact and uniform in size.
- Roll in Coconut: Carefully roll each log in the sweetened shredded coconut to coat the exterior thoroughly for added texture and flavor.
- Wrap and Chill: Wrap each coconut-coated log tightly in parchment paper and place them in the refrigerator to chill for at least 2 hours or up to overnight to firm up.
- Slice and Serve: Once chilled and firm, remove the logs from the refrigerator, unwrap, and slice into ½ to 1-inch thick slices.
- Enjoy: Serve your delicious Church Window Cookies as a festive, no-bake treat perfect for sharing.
Notes
- Ensure the chocolate mixture cools enough before adding marshmallows to prevent melting and losing their shape.
- You can substitute walnuts for pecans or almonds depending on preference or dietary restrictions.
- For a nut-free version, omit the walnuts and increase coconut slightly for texture.
- Store wrapped logs in the refrigerator for up to one week or freeze slices for longer storage.
- The pastel marshmallows add a colorful windowpane effect inside the cookies, making them visually appealing.
