Ingredients
1/2 cup unsalted butter
12 oz semi-sweet chocolate chips
1 egg, beaten (see note for egg-free version)
1/2 cup walnuts or pecans, chopped (optional)
10 oz colored mini marshmallows
2/3 cup shredded coconut
Instructions
Melt Chocolate and Butter: In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat.
[adinserter block=”1″]
Temper the Egg: If you’re using an egg, temper it by adding a small amount of the chocolate mixture to the beaten egg first to warm it up. Then, mix the tempered egg back into the chocolate mixture. (For an egg-free version, skip this step.)
Add Nuts and Marshmallows: Stir in the nuts (if using) and colored marshmallows until they are well coated with the chocolate mixture.
Form the Cookies: Lay out a sheet of wax paper or parchment paper. Sprinkle half of the shredded coconut onto the paper. Spoon the chocolate and marshmallow mixture over the coconut. Sprinkle the remaining coconut over the top of the chocolate mixture.
Roll and Chill: Roll the mixture in the wax paper to form a log shape. Twist the ends of the paper to seal. Refrigerate for several hours until firm.
Slice and Serve: Once chilled and firm, unroll and slice the log into 1/2 inch rounds. The cookies should resemble colorful stained glass windows.
Store: Keep the cookies in an airtight container in the refrigerator.
Note
The traditional recipe includes a raw egg, but you can omit it for an egg-free version. The egg acts as a binder, but the chocolate and butter should be enough to hold the marshmallows and nuts together.
Church Window Cookies are a festive treat, especially popular during the holidays. They’re easy to make and can be a fun activity for kids. Enjoy your colorful and tasty creation!