October 25, 2023
Review RecipeChurch Window Cookies
Church window cookies are a no-bake Christmas cookie that looks beautiful and tastes delightfully decadent.
Jump to Recipe
Table of Contents
These church window cookies are magical-looking confections that would be a lovely treat at Christmas time. The pretty pastel miniature marshmallows surrounded by rich chocolate look just like stained glass windows in this no-bake recipe.
Church Window Cookies Ingredients
You’ll need:
- 1½ cups of sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
- 1 (12-ounce) bag (or 2 cups) of semi-sweet chocolate chips
- ½ cup of salted sweet cream butter, softened
- 1 teaspoon of pure vanilla extract
- 1 (10-ounce) bag of colored mini marshmallows
- 1 cup of finely chopped toasted walnuts
Substitutions And Additions
NUTS: You can substitute the chopped walnuts for any nuts, including pecans or almonds, in these no-bake cookies.
COCONUT: You can substitute the untoasted coconut for toasted coconut if you prefer.
CHOCOLATE: Instead of semisweet chocolate chips, you could mix white chocolate or dark chocolate with marshmallows in this tasty recipe.
How To Make This Church Window Cookies Recipe
STEP ONE: Line two baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of the shredded coconut in a strip measuring 3 inches x 10 inches.
Repeat for the second lined baking sheet. Set them aside.
STEP TWO: Using a 3 to 4-quart heavy saucepan over medium heat, add the chocolate chips and butter. Stir often until all the chips are melted.
Remove the pan from the heat, stir in the teaspoon vanilla extract, and allow the chocolate to cool slightly.
PRO TIP:
It’s important to allow the chocolate mixture to cool enough that it won’t melt the marshmallows, but not so cool that it will not spread.
STEP THREE: Using an extra-large mixing bowl, add the mini colored marshmallows and chopped walnuts.
STEP FOUR: Pour the chocolate over the marshmallows and walnuts.
STEP FIVE: Using either a wooden spoon or a silicone spatula, stir until all the marshmallows are completely coated.
PRO TIP:
Spray your spoon with a bit of cooking spray to make it easier to combine the mixture without it sticking to your utensils.
STEP SIX: Scoop ½ of the chocolate marshmallow mixture on top of the coconut.
STEP SEVEN: Evenly sprinkle ¼ cup of the shredded coconut on top of the marshmallow mixture.
STEP EIGHT: Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log shape.
Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture and remaining coconut. Chill in the refrigerator for one to two hours.
PRO TIP:
Make sure not to hurry the chilling stage. Chilling long enough is important to get nice clean slices.
STEP NINE: Unroll the coated marshmallow “logs” and slice ½ inch cookies with a sharp knife.
How To Serve
These whimsical Christmas cookies would be an absolute hit at cookie exchanges or on a cookie tray, along with our Christmas pinwheels at a party this Christmas season.
Add a whipped hot chocolate to drink, and you will have an indulgent treat.
We’ve got plenty of cookie recipes for the holidays. Have a blast making these peppermint snowball cookies and Grinch cookies.
MORE COOKIES RECIPES
Storage
IN THE FRIDGE: Store any leftovers of these glass window cookies in an airtight container in the refrigerator for up to seven days.
We’d recommend separating individual cookies with pieces of wax paper so that nothing sticks together.
IN THE FREEZER: You can freeze this cathedral window cookies recipe for up to three months.
You can freeze the whole cookie log or the sliced cookies. Thaw overnight before serving.
The marshmallows look just like church windows in these beautiful and unique cookies. This vintage recipe brings back memories for so many who enjoyed these as a child. They are a simple treat that doesn’t need any baking to create a little bit of magic.
FREQUENTLY ASKED QUESTIONS
Can I leave out the coconut in these chocolate church window cookies?
You can certainly make this treat without coconut. Just wrap the chocolate and marshmallow mixture on its own and chill as directed.
Can I leave out the nuts?
Adding the nuts is entirely optional, and they can be left out without affecting the yumminess of this recipe.
Can I store the cookies in the freezer until I am ready to slice them?
You can wait to slice these cookies until later if you’d like. Wrap them well in plastic wrap and store them in a Ziploc bag or airtight container in the freezer. Thaw overnight and slice when you are ready to serve them.
More Recipes You’ll Love
- Italian Cookies
- Lemon Sugar Cookies
- Neiman Marcus Cookies
- Gingerbread Kiss Cookies
- Reindeer Food
- DoubleTree Cookies
- 3 Ingredient Peanut Butter Cookies
- Candy Cane Shortbread Cookies
- Rocky Road Cookies
- No Bake Monster Cookies
- Peanut Marshmallow Clusters
- Butter Pecan Cookies
- Eclair Cookies
- Chocolate Kiss Snowball Cookies
- Marshmallow Cookies
- Maple Cookies
- Lemon Raspberry Cookies
- S’mores Cupcakes
- Cream Cheese Chocolate Chip Cookies
- Almond Joy Cookies
- Cowboy Cookies
Church Window Cookies
Church window cookies are a no-bake Christmas cookie that looks beautiful and tastes delightfully decadent.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 2 hours 10 minutes
Servings 24
Ingredients
- 1½ cups sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
- 12 ounces semi-sweet chocolate chips or 2 cups
- ½ cup salted sweet cream butter softened
- 1 teaspoon pure vanilla extract
- 10 ounces mini fruit marshmallows
- 1 cup toasted walnuts finely chopped
Instructions
- Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of the shredded coconut in a strip measuring 3 inches x 10 inches. Repeat for the second lined baking sheet. Set them aside.
- Using a 3 to 4-quart heavy-bottomed saucepan over medium heat, add the chocolate chips and butter. Stir often until all the chips are melted. Remove the pan from the heat, stir in the vanilla extract, and allow the chocolate to cool slightly.
- Using an extra-large mixing bowl, add the mini marshmallows and chopped walnuts.
- Pour the chocolate over the marshmallows and walnuts.
- Using either a wooden spoon or a silicone spatula, stir until all the marshmallows are completely coated.
- Scoop ½ of the marshmallow mixture on top of the coconut.
- Evenly sprinkle ¼ cup of the shredded coconut on top of the marshmallow mixture.
- Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log. Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture. Chill in the refrigerator for 1 to 2 hours.
- Unroll the coated marshmallow “logs” and slice ½ inch cookies.
Video
Notes
- It’s important to allow the chocolate mixture to cool enough that it won’t melt the marshmallows, but not so cool that it will not spread.
- Spray your spoon with a bit of cooking spray to make it easier to combine the mixture without it sticking to your utensils.
- Make sure not to hurry the chilling stage. Chilling long enough is important to get nice clean slices.
Nutrition
Calories: 214kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 59mg | Potassium: 123mg | Fiber: 2g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Kaye mathews says
Yummy
Molly says
My mother in law and grandma always make these!