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TOTAL TIME: Prep: 20 min. + chilling
MAKES: 60 servings

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 package (10 ounces) pastel miniature marshmallows
  • 1/2 cup chopped walnuts, toasted
  • 2 cups flaked coconut

Directions

  1. In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
  2. Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices. Yield: 5 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Church Window Cookies in Taste of Home Christmas Annual Annual 2017, p161


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