Cathedral Window Cookies - cooking recipe

Ingredients

1/2 stick butter
12 oz. pkg. chocolate chips
2 eggs, beaten
1/4 c. powdered sugar
1 c. flaked coconut
12 oz. pkg. miniature colored marshmallows
2 c. chopped pecans

Preparation

Melt butter and chocolate chips in top of a double boiler over hot water.
Add eggs and stir; cool until lukewarm.
Fold in pecans, marshmallows and coconut; mix well.
Shape in 4 rolls on aluminum foil, covered with a thin coat of powdered sugar (can also use wax paper instead of foil).
Wrap rolls tightly and keep in refrigerator until ready to slice in cookies 3/8 to 1/2-inch thick.
Store in refrigerator and keep tightly covered.
These will also serve nicely as a candy.