Church Window Cookies
I received this recipe from my late mother-in-law, Lorene Wolf. She was a wonderful down-home southern cook. Another cookie recipe that requires no baking. Gotta love it!
I received this recipe from my late mother-in-law, Lorene Wolf. She was a wonderful down-home southern cook. Another cookie recipe that requires no baking. Gotta love it!
- Carbohydrate 31.1261204583804 g
- Cholesterol 0 mg
- Fat 27.7832141854646 g
- Fiber 3.87998437329649 g
- Protein 4.54098445853277 g
- Saturated Fat 11.8727348165183 g
- Serving Size 1 1 Serving (77g)
- Sodium 104.883058569509 mg
- Sugar 27.2461360850839 g
- Trans Fat 1.62286864833078 g
- Calories 364 calories
Step-by-step
- Melt chocolate chips and margarine then cool.
- Add nuts and marshmellows.
- Divide mixture in half to form two large rolls at a later time.
- Lay out two large sheets of wax paper.
- Pour half the coconut on each of the wax sheets.
- Then pour half the chocolate mixture on top of the coconut.
- Roll back & forth in coconut; remembering your goal is to cover the chocolate in coconut.
- Form into a roll while wrapped in wax paper.
- Seal off ends and place in refrigerator to cool.
- Once cool you can remove and then cut into 1/3 inch cookies.
- Makes approximately 3 dozen cookies.
Unlike traditional baked drop cookies that rely on chemical leaveners like baking soda for expansion, no-bake chocolate marshmallow logs depend entirely on fat and sugar ratios for structural integrity. When scaling this formula up or down, maintain the exact ratio of one stick of margarine per twelve ounces of chocolate chips to ensure the melted matrix solidifies correctly inside the refrigerator. Altering fat quantities without adjusting the dry components will prevent the logs from firming up enough to slice cleanly.
Adjusting Batch Sizes
Halving the recipe requires weighing ingredients rather than relying on volume measurements, particularly for the seven ounces of coconut and five ounces of miniature marshmallows. Small batches chill faster; expect the logs to reach a slicing-ready firmness within forty-five minutes at four degrees Celsius. Use a sharp, thin-bladed chef knife wiped clean between cuts to achieve uniform one-third-inch slices without crushing the marshmallow centers.Freezing and Storage Guidelines
These confections store well in airtight containers layered with parchment paper for up to two weeks at room temperature or four weeks in the freezer. Thaw frozen logs in the refrigerator for two hours before slicing to prevent the chocolate from shattering under the blade.
