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A hand holding a slice of Cathedral Window, with the remaining slices of candy in the background.
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Cathedral Window Candy

Colorful marshmallows wrapped in rich chocolate and coconut, this candy is a pretty no-bake treat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate/Set time 1 hour
Total Time 1 hour 10 minutes
Servings 24 cookies
Calories 192kcal
Author Deb Clark

Equipment

  • 1 baking sheet
  • Parchment Paper
  • Large, microwave safe mixing bowl
  • Rubber or silicon spatula

Ingredients

  • 2 cups sweetened, shredded coconut
  • ½ cup butter (one stick)
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 10 ounces colored mini marshmallows

Instructions

  • Line a baking sheet with parchment paper. Spread the shredded coconut into a rectangular shape on the prepared baking sheet. Set aside.
    Shredded coconut spread of a sheet of parchment paper. On the side are a bowl of chocolate chips and another of multi colored mini marshmallows.
  • In a large, microwave-safe mixing bowl, add butter and chocolate chips. Microwave on high at 30 second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Stir in the vanilla.
    Melted chocolate in a white bowl being stirred with a spoon.
  • Allow the melted chocolate to cool for about 5 minutes,—we don’t want to melt the marshmallows!
  • Gently fold in the marshmallows, mixing well to ensure that every marshmallow is coated in chocolate.
    Multi colored mini marshmallows being stirred into melted chocolate with a spatula.
  • On a strip on parchment paper, shape the chocolate covered marshmallows into a log. *See tip below.
  • Carefully center the entire log onto the shredded coconut on the baking sheet. Roll back and forth in the coconut, generously covering the entire log.
    Shredded coconut being pressed into roll of chocolate candy on a sheet of parchment paper.
  • Tightly wrap the log using the parchment paper already on the baking sheet and refrigerate the wrapped log at least an hour, until the candy is completely chilled and the chocolate has hardened.
    Parchment paper wrapped around a log of Cathedral Window Candy.
  • Remove the candy from its wrapping, and slice the log into ½-inch discs. Serve and enjoy!

Notes

*Before rolling the candy log in coconut, coat your hands lightly with oil, by spraying them with non-sticking cooking spray or using olive oil.

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 61mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
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