Church Window Cookies
Get ready for the ultimate no-bake holiday treat that’s about to become your new Christmas tradition!
These Church Window Cookies are like edible stained glass – colorful, impressive, and ridiculously simple to make.
The best part? No oven required, which means more space for your other holiday baking adventures!
The magical combination of rich chocolate, colorful marshmallows, and coconut creates a stunning mosaic effect when sliced.
Each bite delivers the perfect balance of chocolate decadence and pillowy marshmallow sweetness.
Plus, they look WAY more complicated than they actually are – making you look like a dessert genius with minimal effort. Win-win!
Ingredients
- 2 cups (12 ounces) semi-sweet or milk chocolate chips
- 1/2 cup salted butter, cubed
- 1 (10-ounce) package pastel marshmallows
- 1/2 cup toasted chopped walnuts
- 1 1/2 cups sweetened shredded coconut
Equipment Needed:
- Wax paper
- Large saucepan
- Mixing bowl
- Sharp knife
Steps
- Place 2 cups chocolate chips and 1/2 cup cubed butter in a large saucepan. Heat over low heat, stirring constantly until completely melted and smooth. Watch carefully to prevent scorching – chocolate can burn quickly even on low heat.
- Remove from heat and let cool for about 5 minutes. This cooling step is crucial – if the chocolate mixture is too hot, it will melt your marshmallows and ruin the stained glass effect. The mixture should feel warm but not hot to the touch.
- While the chocolate cools, lay out two large pieces of wax paper on your counter. Sprinkle about 1/4 of the coconut (approximately 6 tablespoons) onto each piece of wax paper, creating a rectangle about 4 by 12 inches. Save the remaining coconut for later.
- In a large bowl, combine the 10-ounce package of pastel marshmallows and 1/2 cup toasted walnuts. Make sure the marshmallows aren’t clumped together for even distribution in the final cookies.
- Pour the cooled chocolate mixture over the marshmallows and walnuts. Gently fold everything together using a rubber spatula until the marshmallows and nuts are evenly coated with chocolate. Work quickly but carefully to avoid melting or crushing the marshmallows.
- Divide the mixture evenly between the two coconut-lined wax paper sheets. Shape each portion into a log approximately 2 inches in diameter and 12 inches long. The logs should sit on top of the coconut layer. Sprinkle the remaining coconut over the tops and sides of the logs, pressing gently to adhere.
- Tightly wrap each log in the wax paper, twisting the ends like a candy wrapper to secure. Refrigerate for at least 2 hours or overnight until completely firm. The longer they chill, the cleaner your slices will be.
- When ready to serve, unwrap the logs and use a sharp knife to cut into 1/2-inch slices. For the cleanest cuts, wipe your knife clean between slices with a warm, damp cloth.
Smart Swaps
- Replace semi-sweet chocolate with dark chocolate chips for a less sweet, more sophisticated flavor
- Substitute colored mini marshmallows for regular-sized pastel ones for a smaller stained glass pattern
- Use pecans or almonds instead of walnuts for a different nutty flavor profile
- Try unsweetened coconut to reduce the overall sweetness if preferred
Make It Diabetes-Friendly
- Use sugar-free chocolate chips (same amount) to reduce carbs by approximately 5g per serving
- Replace regular marshmallows with sugar-free marshmallows (available at specialty stores) to further reduce carb count by about 8g per serving
- Reduce coconut to 3/4 cup and mix with 3/4 cup unsweetened coconut to lower sugar content while maintaining texture
- Make smaller logs for 24 slices instead of 30 to reduce portion size (approximately 15g carbs per serving versus 19g)
Pro Tips
- Slightly dampen your hands when shaping the logs to prevent sticking
- For a festive holiday twist, use red and green marshmallows only
- Store in the refrigerator for up to 2 weeks in an airtight container with wax paper between layers
- For gifting, wrap individual slices in wax paper and stack in decorative tins or boxes