Church Window Cookies are a festive no-bake treat that combines chocolate, pastel marshmallows, toasted walnuts, and coconut. Their stained-glass appearance makes them a standout on holiday dessert trays, while their rich, chewy texture keeps everyone coming back for more. Easy to prepare, these cookies are perfect for sharing or gifting.

Why You’ll Love This Church Window Cookies :

1. No-Bake Simplicity: A quick and easy recipe that doesn’t require an oven.
2. Festive Appearance: The pastel marshmallows create a stained-glass effect, making these cookies visually appealing.
3. Versatile: Swap out mix-ins to customize the flavor to your liking.

Ingredients For Church Window Cookies :

• 2 cups semi-sweet chocolate chips
• ½ cup unsalted butter, sliced
• 10 ounces pastel mini marshmallows
• ¾ cup chopped toasted walnuts
• 2 cups sweetened shredded coconut

Step-by-Step Instructions :

Step 1: Melt the Chocolate

1. In a large saucepan, combine the chocolate chips and butter.
2. Melt over low heat, stirring frequently, until the mixture is smooth and fully combined.

Step 2: Cool the Chocolate

1. Remove the saucepan from heat and let the melted chocolate cool for 4-5 minutes. This prevents the marshmallows from melting when added.

Step 3: Prepare the Workspace

1. Lay out 3 sheets of parchment paper on a flat surface.
2. Sprinkle 1 cup of shredded coconut down the center of each sheet (reserving the remaining coconut for later).

Step 4: Mix the Ingredients

1. Stir the marshmallows and toasted walnuts into the cooled chocolate mixture. Mix until the marshmallows and nuts are evenly coated.

Step 5: Shape the Logs

1. Divide the chocolate-marshmallow mixture evenly among the three sheets of parchment paper.
2. Shape each portion into a log along the center of the parchment paper. Sprinkle the remaining 1 cup of coconut over the logs.

Step 6: Roll and Chill

1. Using the parchment paper, roll each log tightly, ensuring the coconut sticks to the surface. Twist the ends of the paper to secure.
2. Refrigerate the logs for at least 2 hours or overnight until firm.

Step 7: Slice and Serve

1. Once set, remove the logs from the parchment paper and slice into ½-inch thick pieces.
2. Serve immediately or store for later.

Tips for Success :

1. Cool the Chocolate: Allowing the melted chocolate to cool slightly ensures the marshmallows retain their shape.
2. Use Toasted Walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch.
3. Shape Logs Evenly: Roll tightly for uniform slices and a polished appearance.

Variations :

• Nut-Free: Omit the walnuts or substitute with sunflower seeds or dried fruit.
• Flavor Twist: Add a splash of vanilla or almond extract to the melted chocolate for extra depth.
• Dark Chocolate: Use dark chocolate chips for a richer, less sweet flavor.

Church Window Cookies FAQs :

1. Can I Make These Ahead of Time?

Yes! Church Window Cookies store well in the refrigerator for up to 1 week or in the freezer for up to 3 months.

2. Can I Use Colored Coconut?

Absolutely! Colored shredded coconut can add even more festive flair.

3. How Do I Prevent the Chocolate from Burning?

Melt the chocolate over low heat and stir frequently. You can also use a double boiler for more control.

4. Can I Skip the Coconut?

If you’re not a fan of coconut, you can roll the logs in powdered sugar instead for a different texture and look.

Serving Suggestions :

• Holiday Platters: Pair these cookies with other festive treats like fudge, gingerbread cookies, or truffles.
• Gift Idea: Wrap the slices in cellophane bags or arrange in decorative tins for a thoughtful, homemade gift.

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Yield: 36 Cookies

Church Window Cookies

Print

These Church Window Cookies are a nostalgic, no-bake treat that’s as delightful to look at as they are to eat. With their chewy texture, rich chocolate flavor, and bursts of pastel colors, they’re a must-have for your holiday dessert spread.

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 2 cups semi-sweet chocolate chips
• ½ cup unsalted butter, sliced
• 10 ounces pastel mini marshmallows
• ¾ cup chopped toasted walnuts
• 2 cups sweetened shredded coconut

Instructions

1. Melt chocolate chips and butter in a large saucepan over low heat, stirring until smooth. Remove from heat and let cool for 4-5 minutes.
2. Lay out 3 sheets of parchment paper and sprinkle half the coconut down their centers.
3. Stir marshmallows and walnuts into the cooled chocolate mixture. Divide mixture evenly onto the parchment sheets and shape into logs.
4. Sprinkle remaining coconut over the logs and roll tightly using the parchment paper. Refrigerate for at least 2 hours or overnight.
5. Remove from parchment and slice into ½-inch pieces. Serve or store.

Notes

Nutrition (per cookie):Calories: 120 | Carbs: 15g | Fat: 7g | Protein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest