Cathedral Cookies

• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 1 egg, beaten
• 3 cups colored miniature marshmallows
• 1/2 cup chopped nuts (recommended pecans or walnuts)
• 1 cup flaked coconut

1. In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.
2. Stir a small amount into the egg, then return all to pan.
3. Cook and stir over low heat for 2 minutes.
4. Pour into a bowl; let cool for 15 minutes.
5. Gently stir in marshmallows and nuts.
6. Chill for 30 minutes.
7. On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.
8. Place coconut on another sheet of waxed paper.
9. Gently roll log over coconut to coat sides.
10. Wrap up tightly, twisting ends to seal.
11. Freeze for 4 hours or overnight.
12. Remove waxed paper.
13. Cut into 1/4 inch slices.
14. Store in airtight container in the refrigerator.

semisweet chocolate chips, butter, egg, colored miniature, nuts, flaked coconut

Taken from www.food.com/recipe/cathedral-cookies-397271 (may not work)