These fun church window cookies are super simple to put together. The bits of colorful marshmallow show through the chocolate like stained glass church windows. They are a fun and easy treat for Christmas, Easter, or just because.

I am not really sure why these are called cookies. To me, they are more of a candy. So, maybe we should call them church window candy?
Though, I suppose there is something to keeping with the more traditional name. In the end, its doesn’t really matter what we call them.
What really matters is how they taste. The answer to that is good, of course.
Recipes like this don’t stick around for decades and generations if they don’t taste good. They have been popular since the 1950s for a reason.


Carlee’s Tips and Tricks
If you want to, you can add about ¼ teaspoon of extract to the chocolate mixture. Orange or almond extracts would be delicious.
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Even the coconut haters of my family liked the coconut coated candy. However, it does work without the coconut if you really want to leave it off.
If you still want to roll the candy in something, try chopped nuts or even graham cracker crumbs.
You can make the candy several days in advance. It is best if you roll it into logs wrapped in wax paper and leave it like that. Waiting to cut it into closer to serving it helps to keep the marshmallows soft.
I left the nuts out of our cathedral cookies because my guys really don’t like them. Adding them adds both texture and flavor to the mix.


You can make this candy with white chocolate instead of semi-sweet for a more pastel stained glass treat. However, it will be quite sweet with the marshmallows and white chocolate combination. Switching to unsweetened shredded coconut would be advisable.
That’s about it. This recipe is super simple, so go ahead and get the ingredients on your grocery list to make soon.


No Bake Church Window Cookies
Ingredients
- 2 cups semisweet chocolate chips
- ½ cup butter
- 1 10 oz package pastel mini marshmallows
- ½ cup toasted chopped nuts optional
- 2 cups flaked coconut
Instructions
- Put the 2 cups semisweet chocolate chips and ½ cup butter in a large microwave safe bowl.
- Microwave using 30 second bursts of high heat until everything is completely melted and can be stirred together. Allow to cool for about 5 minutes.
- Add the 1 10 oz package pastel mini marshmallows and ½ cup toasted chopped nuts if using. Stir until everything is coated in chocolate.
- Lay out 3 pieces of wax or parchment paper. Lay some of the 2 cups flaked coconut down the center of each piece of paper.
- Divide the chocolate mixture into thirds. Dollop it in a line down the center of the coconut. Use the wax paper to coat the exterior in coconut and roll it into a log.
- Once all three logs are coated and formed, transfer to the fridge for at least 2 hours to chill.
- To serve, cut into ½-inch slices.
Notes
Video

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Always a treat and love the colors
Thanks!