Cathedral Cookies - cooking recipe

Ingredients
    1 cup semi-sweet chocolate chips
    2 tablespoons butter
    1 egg, beaten
    3 cups colored miniature marshmallows
    1/2 cup chopped nuts (recommended pecans or walnuts)
    1 cup flaked coconut
Preparation
    In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.
    Stir a small amount into the egg, then return all to pan.
    Cook and stir over low heat for 2 minutes.
    Pour into a bowl; let cool for 15 minutes.
    Gently stir in marshmallows and nuts.
    Chill for 30 minutes.
    On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.
    Place coconut on another sheet of waxed paper.
    Gently roll log over coconut to coat sides.
    Wrap up tightly, twisting ends to seal.
    Freeze for 4 hours or overnight.
    Remove waxed paper.
    Cut into 1/4 inch slices.
    Store in airtight container in the refrigerator.

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