These nostalgic church window cookies belong “on a hodge-podge dessert plate at grandma’s house,” according to recipe tester Sarah Brekke.
Church Window Cookies Ingredients
These are the ingredients you’ll need to make this easy church window cookie recipe:
- Butter: This recipe starts with a stick of butter melted in a double boiler.
- Chocolate chips: You’ll need two cups of semisweet chocolate chips.
- Marshmallows: A package of rainbow-colored marshmallows gives the cookies the appearance of a stained glass window.
- Coconut: Sweetened coconut flakes lend flavor and texture.
How to Make Church Window Cookies
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make church window cookies:
- Melt the butter in a double boiler, then stir in the chocolate.
- Let cool slightly, then stir in the marshmallows.
- Place two pieces of parchment paper on a work surface.
- Place half of the chocolate mixture onto the middle of each piece of parchment.
- Use a rubber spatula to shape the chocolate mixture into two logs.
- Wrap the logs tightly in parchment and chill for 30 minutes.
- Sprinkle two new sheets of parchment paper with coconut.
- Roll the chilled logs in the coconut to coat.
- Wrap again and chill until firm.
- Cut the log into slices.
Test Kitchen Tip
You can also make this recipe as a candy that's similar to fudge: Line a 9-inch square pan with waxed paper. Prepare chocolate-marshmallow mixture as directed. Spread half of the coconut in the prepared pan; spread chocolate mixture on top. Sprinkle with the remaining coconut. Top with a piece of waxed paper and using your hands, press mixture down firmly into an even layer. Refrigerate until set, about 4 hours. When well chilled, cut into small squares.
Allrecipes Community Tips and Praise
“I made these with my mom when I was younger and it was great to find the recipe,” says cicada77. “I leave out the coconut and they look and taste wonderful.”
“WE love these,” raves Darlene Propst. “I do like the other reviewer and roll them up in wax paper to then cool and slice. I find the presentation is beautiful this way and that my electric knife works the best for slicing them!”
“These are my favorite holiday treats,” according to one Allrecipes community member. “I add a teaspoon of vanilla and some chopped walnuts to the melted chocolate as it is cooling.”
Editorial contributions by Corey Williams
Ingredients
-
½ cup butter
-
2 cups semisweet chocolate chips
-
1 (10 ounce) package rainbow colored miniature marshmallows
-
2 cups sweetened flaked coconut
-
parchment paper
Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
Dotdash Meredith Food Studios
-
Add marshmallows to melted chocolate; gently stir to coat.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
Roll logs in coconut and gently press to fully cover outside and sides.
Dotdash Meredith Food Studios
-
Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
Dotdash Meredith Food Studios
-
When well chilled, cut into 1/2-inch thick slices.
Dotdash Meredith Food Studios
Cook’s Note
Add ½ cup chopped toasted pecans to the chocolate-marshmallow mixture for a nice crunch.
The sliced cookies freeze well in an airtight container for up to 1 month. Thaw before serving.
Nutrition Facts (per serving)
| 87 | Calories |
| 5g | Fat |
| 11g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 87 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 3g | 17% |
| Cholesterol 5mg | 2% |
| Sodium 31mg | 1% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 3% |
| Total Sugars 9g | |
| Protein 1g | 1% |
| Vitamin C 0mg | 0% |
| Calcium 3mg | 0% |
| Iron 0mg | 2% |
| Potassium 40mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
