For a richer flavor, use dark chocolate chips instead of semi-sweet. To prevent the marshmallows from melting too much, ensure the chocolate mixture has cooled slightly before adding them. If the logs are too soft to slice cleanly, return them to the refrigerator for further chilling. Store the sliced cookies in an airtight container in the refrigerator to maintain their shape and freshness.
Church Window Cookies
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 25 mins
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SERVING48 People
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VIEWS82
Evoke the dazzling beauty of stained glass with these delightful Church Window Cookies. A symphony of rich chocolate, chewy marshmallows, and sweet coconut, these no-bake treats are a feast for the eyes and a joy to create.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol5 mg
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Fiber1 g
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Protein1 g
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Saturated Fat3 g
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Sodium31 mg
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Sugar9 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients and prepare your workspace. (5 minutes)
02
StepIn a heatproof bowl set over a simmering pot of water (double boiler), melt the butter until smooth. Ensure the bowl doesn't touch the water. (5 minutes)
03
StepAdd the chocolate chips to the melted butter and stir continuously until fully melted and smooth. Remove from heat. (5 minutes)
04
StepAllow the chocolate mixture to cool slightly for about 10 minutes, stirring occasionally to prevent a skin from forming. (10 minutes)
05
StepGently fold in the miniature marshmallows until they are evenly coated in the melted chocolate. (5 minutes)
06
StepDivide the chocolate-marshmallow mixture in half. Place each half on a large piece of parchment paper and shape it into a 12-inch log using a spatula. (10 minutes)
07
StepWrap each log tightly in parchment paper and refrigerate for at least 30 minutes to firm up. (30 minutes)
08
StepSpread 1 cup of flaked coconut on a new sheet of parchment paper. Remove a chilled log from the refrigerator, unwrap it, and roll it in the coconut, pressing gently to adhere. Repeat with the second log. (10 minutes)
09
StepRe-wrap the coconut-covered logs tightly in fresh parchment paper and chill in the refrigerator for at least 4 hours, or preferably overnight, to ensure they are firm enough to slice. (240 minutes)
10
StepOnce the logs are thoroughly chilled, unwrap them and slice into 1/2-inch thick rounds to reveal the colorful 'stained glass' effect. (10 minutes)
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Tracey Balistreri
Jun 1, 2025I made a batch of these with my grandchildren. It was easy for them to do and they thought they were delicious!
Benedict Koch
May 7, 2025This recipe is a lifesaver when you need a quick and easy dessert. Thank you for sharing!
Jaleel Lesch
May 3, 2025Super easy to make, tastes great!
Luigi Witting
Apr 6, 2025I tried using dark chocolate instead of semisweet, and it added a lovely depth of flavor. Highly recommend!
Adele Bednar
Apr 3, 2025My kids had so much fun helping me make these cookies. They're so easy and require no baking!
Giovanny Volkman
Feb 24, 2025The parchment paper trick worked perfectly! No sticking, and the cookies rolled in coconut beautifully.
Jeanette Croninbogisich
Jan 12, 2025These cookies were a hit at our Christmas party! Everyone loved the colorful presentation and the delicious taste.
Genesis Kuvalis
Oct 12, 2024I found the 30 minute chilling time was not quite enough, so I did 2 hours and it was perfect!
Arvid Dicki
Sep 19, 2024I added a few drops of peppermint extract to the chocolate for a festive touch. It was a delicious addition!
Janae Cruickshank
Aug 18, 2024I found that chilling the logs overnight made them much easier to slice cleanly. Great recipe!