INGREDIENTS
1 (12 oz.) bag semi-sweet chocolate chips
1 (10 oz.) bag multi-colored mini marshmallows
1 cup walnuts, finely chopped
1 1/2 cups shredded coconut
1/2 cup (1 stick) unsalted butter, cubed
1 teaspoon vanilla extract, optional
1/4 teaspoon sea salt, optional
PREPARATION
In a large, microwaveable bowl, melt butter and chocolate chips in 20-second increments, stirring in between, until fully melted and smooth.
Stir in walnuts and vanilla or sea salt, if using, then set aside and let cool slightly.
Spread out 2 large sheets of plastic wrap (separately, not one on top of the other) and spread shredded coconut liberally out on both pieces, leaving a border around the edges of plastic wrap.
Once chocolate has cooled slightly, but is still warm and malleable, fold mini marshmallows into mixture until fully incorporated.
Transfer chocolate marshmallow mixture to plastic wrap, 1/2 mixture on each sheet of plastic wrap, and use edges of plastic wrap to form two logs that are 1 1/2-2 inches around. Tightly seal cookie “dough” and refrigerate for at least 1 hour, or until set.
Remove log from refrigerator and slice into cookies and enjoy!