Cathedral Cookies

Name: Cathedral Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 3 dozen, 18 serving(s)
Ingredients: 1 cup semi-sweet chocolate chips; 2 tablespoons butter; 1 egg, beaten; 3 cups colored miniature marshmallows; 1/2 cup chopped nuts (recommended pecans or walnuts); 1 cup flaked coconut

Submitted by katie in the UP

"I found this recipe in a cookie and bar cookbook. Posted for safe keeping. Cooking time does NOT include chilling and freezing time. UPDATE I made these cookies for a cookie exchange! Easy easy easy!! I tripled the recipe and had plenty of cookies for my Christmas trays also!!"

Download

Ready In:: 47mins
Ingredients:: 6
Yields:: 3 dozen
Serves:: 18

ingredients

1 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg, beaten
3 cups colored miniature marshmallows
¹⁄₂ cup chopped nuts (recommended pecans or walnuts)
1 cup flaked coconut

directions

In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.
Stir a small amount into the egg, then return all to pan.
Cook and stir over low heat for 2 minutes.
Pour into a bowl; let cool for 15 minutes.
Gently stir in marshmallows and nuts.
Chill for 30 minutes.
On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.
Place coconut on another sheet of waxed paper.
Gently roll log over coconut to coat sides.
Wrap up tightly, twisting ends to seal.
Freeze for 4 hours or overnight.
Remove waxed paper.
Cut into 1/4 inch slices.
Store in airtight container in the refrigerator.