Description
Church Window Cookies are no-bake, colorful, and festive treats made from a mixture of melted chocolate, mini fruit marshmallows, toasted walnuts, and shredded coconut. The marshmallow mixture is rolled into logs coated with coconut, chilled, and then sliced into semi-translucent, window-like cookies that are perfect for holiday celebrations or anytime sweet cravings hit.
Ingredients
Scale
Coating and Base
- 1½ cups sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
Melting Mixture
- 12 ounces semi-sweet chocolate chips (or 2 cups)
- ½ cup salted sweet cream butter (softened)
- 1 teaspoon pure vanilla extract
Mix-Ins
- 10 ounces mini fruit marshmallows
- 1 cup toasted walnuts (finely chopped)
Instructions
- Prepare Baking Sheets: Line two baking sheets with wax paper. On each sheet, evenly sprinkle ½ cup of shredded coconut in a strip measuring approximately 3 inches by 10 inches, leaving a 1-inch gap around. Set these aside to create the coconut base layer.
- Melt Chocolate and Butter: In a 3 to 4-quart heavy-bottomed saucepan over medium heat, combine the semi-sweet chocolate chips and softened butter. Stir frequently until fully melted and smooth. Remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly to prevent marshmallows from melting on contact.
- Combine Marshmallows and Walnuts: In an extra-large mixing bowl, add the mini fruit marshmallows and finely chopped toasted walnuts. This mix forms the delightful texture contrast in the cookies.
- Add Chocolate Mixture: Pour the slightly cooled chocolate and butter mix over the marshmallows and walnuts in the bowl.
- Mix Together: Using a wooden spoon or silicone spatula, stir everything until the marshmallows are completely coated with the chocolate mixture.
- Form Logs: Divide the marshmallow mixture in half. Scoop half onto each strip of coconut on the baking sheets.
- Top with Coconut: Evenly sprinkle ¼ cup of shredded coconut over each marshmallow mixture on the baking sheets to coat the top layer.
- Roll the Logs: Using the 1-inch lip of the wax paper along the baking sheets, begin to tightly roll the marshmallow mixture into a log shape, making sure to tuck in the ends of the wax paper securely.
- Chill: Place the rolled logs in the refrigerator and chill for 1 to 2 hours until firm enough to slice.
- Slice Cookies: Once chilled, carefully unroll the wax paper and slice the logs into ½-inch thick cookies. Serve and enjoy the vibrant, mosaic-like ‘stained glass’ effect of these festive treats.
Notes
- Ensure the chocolate mixture has cooled slightly before mixing with marshmallows to prevent melting them.
- Use wax paper to help roll the logs tightly and keep the shape intact.
- Store cookies in an airtight container in the refrigerator for up to one week.
- For a nut-free version, omit walnuts or substitute with sunflower seeds.
- Mini fruit marshmallows add colorful pops to the cookies, but regular white mini marshmallows can also be used.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookie
- Method: No-Cook
- Cuisine: American
Keywords: Church Window Cookies, no-bake cookies, holiday cookies, marshmallow cookies, chocolate coconut cookies
