Easy No-Bake Cathedral Cookies
- Yield: 2 dozen
Ingredients
- 1 bag (12 oz.) good quality semi-sweet chocolate chips
- 1 stick (1/2 cup) unsalted butter
- 1 bag (10 oz.) mini marshallows
- 1 1/2 cups sweetened coconut flakes
Instructions
- Slice butter and add to a large microwave safe bowl along with chocolate chips and microwave in 30 second intervals, stirring after each interval until chocolate is melted and mixture is creamy.
- Alternatively you can melt the chocolate and butter using a double boiler.
- Set melted chocolate aside for 5 minutes.
- In the meantime line a large baking sheet with wax paper and sprinkle the center of wax paper with half of the coconut flakes.
- After 5 minutes or when the chocolate mixture has cooled a bit, stir in marshmallows until coated with chocolate. You don’t want the chocolate too warm or it will melt the marshmallows.
- Spoon half the mixture on top of the coconut flakes to form a log. You can make it long and narrow for smaller slices, or small and wider for larger slices.
- Sprinkle top with additional coconut flakes if needed.
- Next tightly wrap the mixture, forming the mixture into a log form with your hands.
- Set aside and repeat with remaining mixture.
- Place wrapped logs in the freezer for at least 1-2 hours or store in the freezer until ready to eat.
- To serve, cut into slices. Store slices in an airtight container.
Notes
- Can be kept in the freezer for 3-4 months.
- After logs are formed and it has been in the freezer for a few hours, you can cut into slices then store slices in a freeze safe container or storage bag so the slices are ready to go when needed.