Ingredients
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1 stick oleo
1 (12 oz.) semi-sweet chocolate chips
1 (10 oz.) miniature colored marshmallows
1 c. chopped nuts
coconut
Preparation
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Melt oleo and chips.
Cool.
Add marshmallows and nuts.
Put coconut on wax paper.
Put mixture on coconut and roll up tight. Refrigerate 24 hours.
Slice into cookies.
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