Cathedral Cookies Recipe

Ingredients

1 cup (6 ounces) semisweet chocolate chips

2 tablespoons butter

1 egg, lightly beaten

3 cups pastel miniature marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

Directions

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-in.-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-in. slices. Store in an airtight container in the refrigerator. Yield: about 5 dozen.

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