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Church Window Cookies

This is a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    5 dozen

Ingredients

  • 2 cups 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

  • In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
  • 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.
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.
Nutrition Facts
1 cookie: 77 calories, 5g fat (3g saturated fat), 4mg cholesterol, 25mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • Jenn
    Dec 13, 2020

    This is the exact recipe my grandmother used to make! I made them today and realized I did not let the chocolate cool long enough before adding the marshmallows. They don't look how they're supposed to, but man are they still delicious.

  • Cathy
    Nov 25, 2020

    OMG! Thank you so much for this recipe! My mom or maybe a Aunt used to make this for christmas and I honestly never knew the name and recently I was looking everywhere on internet to find it... or something really close to it... when I saw the picture, I knew I've got the right one. We used to roll it in nuts instead of coconut cause my dad doesn't like it... but actually we did both. Thank you!

  • gloriacollins
    Nov 18, 2020

    I was making this recipe from the Taste of Home Cookie Magazine. The recipe in the magazine calls for only two tablespoons of butter, and the chocolate chips mixture was very thick, would barely melt. I looked at this recipe and it says 1/2 cup! Guess I'll add the rest of the stick of butter, see what happens.

  • patski107
    Nov 30, 2019

    I'm 63 years old, born and raised in Indiana and I've never heard of these cookies. I even looked in several fundraiser cookbooks I have from Indiana. How do they pick the best cookie from a state?

  • CJARRE
    Aug 4, 2019

    I have been making these for years. We don't use coconut but I have found they are even better with crushed nuts on the outside.

  • Lynda1111
    Jul 23, 2019

    Add 1 Tbsp. good vanilla for extra flavor.

  • mmacht
    Dec 14, 2018

    No comment left

  • Teresa
    Dec 11, 2018

    I have been making these since the 1970's but for the last several years the chocolate/butter mixture gets too dry and doesn't coat the marshmallows properly. I am using the same brand of ingredients that I have always used. Anyone have a suggestion as to how to correct this? I am at the point of not wanting to make them.

  • zookeeper4kids
    Nov 5, 2018

    I have been making these since my children were very small, more than 30 years. These are still a favorite! Now my grandchildren enjoy them! These are great to make ahead and have on hand to just slice and serve.

  • Patti
    Jun 27, 2018

    This is the recipe my Mom made at Christmas time for at least 35 years. She called it Window Pane Candy. Just seeing the picture brought back sweet memories. Quick, easy and So good!