Church Window Cookies

Church window cookies are an easy no-bake Christmas treat made with rich chocolate, colorful marshmallows, crunchy pecans, and coconut. They're perfect for holiday cookie trays, homemade gifts, and making ahead.

Course Christmas, Dessert

Cuisine American - Vintage

Prep Time 5

Cook Time 5

Chilling time 2

Total Time 2 10

Servings

Calories 190kcal

Author Marye Audet-White

Ingredients

12 ounces dark chocolate chips 2 cups
½ cup salted butter cubed
10- ounces colored mini marshmallows
½ cup toasted pecans chopped
1 ½ cups sweetened shredded coconut

Instructions

Place the chocolate chips and butter in a large microwave-safe bowl.
Microwave on high for 30 seconds, then stir. Continue microwaving in 20 to 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
Let the mixture cool for about 5 minutes so it doesn't melt the marshmallows.
Lay two large sheets of wax paper on your work surface.
Sprinkle about ¾ cup of the shredded coconut down the center of each sheet, creating a bed for the cookie logs.
Add the mini marshmallows and toasted pecans to the bowl with the cooled chocolate mixture.
Gently fold until everything is evenly coated.
Divide the mixture evenly between the prepared sheets of wax paper.
Use the wax paper to help shape each portion into a log about 10 to 12 inches long.
Sprinkle the remaining coconut over the tops and sides of the logs, pressing lightly so it sticks.
Wrap each log tightly in the wax paper, twisting the ends to hold its shape.
Refrigerate for at least 2 hours, or until firm.
For the cleanest slices, chill overnight.
Unwrap the logs and cut into ½-inch slices with a sharp knife. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

Storage:

Store church window cookies in an airtight container with wax paper or parchment between the layers to keep them from sticking together.

Counter: Up to 5 days in a cool room, away from direct sunlight.
Refrigerator: Up to 2 weeks. They're actually easier to slice and hold their shape beautifully when chilled.
Freezer: Freeze for up to 3 months in a freezer-safe container with parchment between the layers. Thaw overnight in the refrigerator before serving.

Restless Chipotle tip: If your kitchen gets warm during the holidays, keep these in the refrigerator until you're ready to serve them. Chocolate has a habit acting like a diva when it comes to temperature.

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