Cathedral Window Cookies

1. 1

   Melt butter and chocolate chips in top of a double boiler over hot water.

2. 2

   Add eggs and stir; cool until lukewarm.

3. 3

   Fold in pecans, marshmallows and coconut; mix well.

4. 4

   Shape in 4 rolls on aluminum foil, covered with a thin coat of powdered sugar (can also use wax paper instead of foil).

5. 5

   Wrap rolls tightly and keep in refrigerator until ready to slice in cookies 3/8 to 1/2-inch thick.

6. 6

   Store in refrigerator and keep tightly covered.

7. 7

   These will also serve nicely as a candy.

* Per serving · 4 servings · Values may vary.

No additional tips available.