Church Window Cookies Recipe
Introduction
Church Window Cookies are a delightful treat combining chocolate, marshmallows, coconut, and walnuts into colorful, chewy slices. These no-bake cookies are easy to prepare and perfect for sharing during holidays or any special occasion.
Ingredients
- 1½ cups sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
- 12 ounces semi-sweet chocolate chips (or 2 cups)
- ½ cup salted sweet cream butter (softened)
- 1 teaspoon pure vanilla extract
- 10 ounces mini fruit marshmallows
- 1 cup toasted walnuts (finely chopped)
Instructions
- Step 1: Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of shredded coconut in a strip measuring 3 inches by 10 inches on each sheet. Set aside.
- Step 2: In a 3 to 4-quart heavy-bottomed saucepan over medium heat, combine the chocolate chips and softened butter. Stir frequently until the chocolate melts completely. Remove from heat, stir in vanilla extract, and let cool slightly.
- Step 3: In an extra-large mixing bowl, combine the mini fruit marshmallows and finely chopped toasted walnuts.
- Step 4: Pour the melted chocolate mixture over the marshmallows and walnuts.
- Step 5: Using a wooden spoon or silicone spatula, stir until all marshmallows are fully coated with chocolate.
- Step 6: Scoop half of the marshmallow mixture onto the coconut strip on one baking sheet.
- Step 7: Evenly sprinkle ¼ cup of shredded coconut over the marshmallow mixture.
- Step 8: Using the 1-inch lip of the wax paper, tightly roll the marshmallow mixture into a log, tucking in the ends to seal. Repeat for the second marshmallow mixture on the other sheet. Chill both logs in the refrigerator for 1 to 2 hours.
- Step 9: Once chilled, unroll the logs, slice into ½ inch thick cookies, and serve.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or a splash of orange extract to the chocolate mixture before combining.
- Substitute toasted pecans or almonds for walnuts if preferred.
- Use white or dark chocolate chips for a different taste profile.
- Ensure the chocolate is not too hot when mixing with marshmallows to avoid melting them completely.
Storage
Store the sliced cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Return to room temperature before serving, or enjoy chilled. Avoid freezing as texture may be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini fruit marshmallows?
Yes, regular marshmallows can be used, but the mini fruit marshmallows add a festive burst of color and flavor to the cookies.
What can I do if my chocolate mixture cools and hardens before mixing?
If the chocolate thickens too much, gently warm it over low heat, stirring constantly, until it returns to a smooth consistency before combining with the marshmallows.
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Church Window Cookies Recipe
- Total Time: 1 hour 20 minutes
- Yield: Approximately 30 cookies 1x
Description
Church Window Cookies are a nostalgic no-bake treat featuring sweetened shredded coconut, mini fruit marshmallows, melted semi-sweet chocolate, and toasted walnuts. These colorful, chewy cookies resemble stained glass windows, making them perfect for holiday gatherings or a fun dessert anytime.
Ingredients
For the Coconut Base
- 1½ cups sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
For the Chocolate Mixture
- 12 ounces semi-sweet chocolate chips (about 2 cups)
- ½ cup salted sweet cream butter, softened
- 1 teaspoon pure vanilla extract
- 10 ounces mini fruit marshmallows
- 1 cup toasted walnuts, finely chopped
Instructions
- Prepare Coconut Strips: Line two baking sheets with wax paper. On each sheet, leaving a 1-inch gap, sprinkle ½ cup of shredded coconut in a strip measuring approximately 3 inches by 10 inches. Set aside the prepared sheets for assembly later.
- 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 the chocolate is completely melted and smooth. Remove from heat, stir in the vanilla extract, and let the chocolate cool slightly but remain pourable.
- Mix Marshmallows and Walnuts: In an extra-large mixing bowl, combine the mini fruit marshmallows with the finely chopped toasted walnuts, creating the base mix for the cookies.
- Add Chocolate to Mix: Pour the slightly cooled melted chocolate over the marshmallows and walnuts. Stir thoroughly with a wooden spoon or silicone spatula until all marshmallows are fully coated in chocolate.
- Assemble Logs: Spread half of the marshmallow and chocolate mixture on top of the coconut strip on one of the wax paper-lined sheets. Evenly sprinkle ¼ cup of shredded coconut over the marshmallow mixture.
- Roll the Logs: Using the 1-inch lip of the wax paper, tightly roll the marshmallow mixture and coconut into a log shape. Tuck in the ends of the wax paper to secure the log. Repeat all steps with the remaining ingredients and second wax paper-lined sheet.
- Chill: Refrigerate the rolled logs for 1 to 2 hours to firm up and set properly.
- Slice Cookies: Remove the logs from the refrigerator, unwrap, and slice into ½ inch thick cookies. Serve chilled or at room temperature.
Notes
- Ensure the chocolate is not too hot when pouring over marshmallows to prevent melting them prematurely.
- Toast walnuts beforehand to enhance their flavor and crunch.
- Store cookies in an airtight container in the refrigerator for up to one week.
- For a nut-free version, omit walnuts or substitute with seeds.
- These cookies do not require baking and are perfect for quick holiday treats.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Church Window Cookies, No-bake cookies, Coconut cookies, Marshmallow cookies, Holiday treats, Chocolate marshmallow walnut cookies
