Cathedral Window Cookies
Brighten up your holiday table with these stunning *Cathedral Window Cookies*! These no-bake, chocolate-marshmallow treats are as delightful to look at as they are to eat, featuring vibrant rainbow mini marshmallows bound together by rich, velvety chocolate. Nestled in a delicate coating of shredded sweetened coconut, each slice reveals a mesmerizing stained-glass effect, perfect for celebrating festive occasions. With just 20 minutes of prep, this easy recipe combines creamy melted chocolate, silky vanilla, and a touch of sweetness, creating an irresistible treat that’s both visually striking and incredibly delicious. Perfect for cookie trays, potlucks, or a fun family baking project, these crowd-pleasers deliver holiday cheer in every colorful bite!
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Ingredients
- 1 cup Unsalted butter
- 2 cups Semi-sweet chocolate chips
- 2 large Eggs
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 cups Rainbow mini marshmallows
- 1 cup Shredded sweetened coconut
Directions
Step 1
In a medium saucepan, melt the unsalted butter over low heat.
Step 2
Add the semi-sweet chocolate chips to the melted butter and stir constantly until the chocolate is fully melted and smooth.
Step 3
Remove the saucepan from heat and let the chocolate mixture cool slightly (for about 3-5 minutes).
Step 4
While cooling, in a small bowl, whisk the eggs and granulated sugar together until well combined.
Step 5
Slowly add the whisked egg-sugar mixture to the slightly cooled chocolate mixture, stirring constantly to avoid cooking the eggs.
Step 6
Stir in the vanilla extract and mix until fully combined.
Step 7
Place the rainbow mini marshmallows in a large mixing bowl. Pour the chocolate mixture over the marshmallows and gently fold until the marshmallows are fully coated.
Step 8
Divide the mixture into 2 or 3 equal portions. On long sheets of parchment paper, sprinkle some shredded sweetened coconut to coat the surface.
Step 9
Shape each portion of the marshmallow-chocolate mixture into a log (approximately 2 inches in diameter) on top of the coconut. Roll the log in the coconut, ensuring it is evenly coated, and then wrap it tightly in the parchment paper.
Step 10
Refrigerate the logs for at least 2 hours or until firm.
Step 11
Once chilled, unwrap the logs and use a sharp knife to slice them into 1/2-inch thick cookies.
Step 12
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1360.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5618.3 |
| Total Fat 254.5g | 0% |
| Saturated Fat 165.8g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 392.1mg | 0% |
| Total Carbohydrate 855.1g | 0% |
| Dietary Fiber 39.3g | 0% |
| Total Sugars 654.4g | |
| Protein 44.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 114.5mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 680mg | 0% |
Source of Calories