Church Window Cookies

Instructions

• Gather all ingredients.
• Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
• Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
• Add marshmallows to melted chocolate; gently stir to coat.
• Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
• Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
• Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
• Roll logs in coconut and gently press to fully cover outside and sides.
• Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
• When well chilled, cut into 1/2-inch thick slices.