More of a candy than a cookie, slices of colored marshmallows create the "stained glass" in a chocolaty window surrounded by flaked coconut.
1/4 pound butter or magarine
1 (12-ounce) package semi-sweet chocolate chips
1 cup chopped walnuts
1 (12-ounce) package colored mini marshmallows (about 9 cups)
7 ounces sweetened grated coconut (about 2 cups)
Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Toss marshmallows and nuts in a large bowl; stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm. Before serving, unwrap from waxed paper and cut into 1/2" slices.
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