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

Scale

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