In a large, microwaveable bowl, melt butter and chocolate chips in 20-second increments, stirring in between, until fully melted and smooth.
Stir in walnuts and vanilla or sea salt, if using, then set aside and let cool slightly.
Spread out 2 large sheets of plastic wrap (separately, not one on top of the other) and spread shredded coconut liberally out on both pieces, leaving a border around the edges of plastic wrap.
Once chocolate has cooled slightly, but is still warm and malleable, fold mini marshmallows into mixture until fully incorporated.
Transfer chocolate marshmallow mixture to plastic wrap, 1/2 mixture on each sheet of plastic wrap, and use edges of plastic wrap to form two logs that are 1 1/2-2 inches around. Tightly seal cookie dough and refrigerate for at least 1 hour, or until set.
Remove log from refrigerator and slice into cookies and enjoy!
Tips for Success
Ensure that the chocolate mixture is cool enough not to melt the marshmallows when they are folded in. Also, make sure to wrap the logs tightly to maintain their shape during refrigeration.
Additional Tips or Variations
For a nut-free version, you can substitute the walnuts with crushed pretzels for a salty crunch. Feel free to experiment with different types of nuts or add dried fruits like cranberries for added flavor.
Nutritional Highlights (Per Serving)
Each serving of Chocolate Church Window Cookies is approximately 150 calories, with 10g of fat, 15g of carbohydrates, 1g of fiber, and 2g of protein
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