Cathedral Cookies

1. 1

   In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.

2. 2

   Stir a small amount into the egg, then return all to pan.

3. 3

   Cook and stir over low heat for 2 minutes.

4. 4

   Pour into a bowl; let cool for 15 minutes.

5. 5

   Gently stir in marshmallows and nuts.

6. 6

   Chill for 30 minutes.

7. 7

   On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.

8. 8

   Place coconut on another sheet of waxed paper.

9. 9

   Gently roll log over coconut to coat sides.

10. 10

    Wrap up tightly, twisting ends to seal.

11. 11

    Freeze for 4 hours or overnight.

12. 12

    Remove waxed paper.

13. 13

    Cut into 1/4 inch slices.

14. 14

    Store in airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.