Cathedral Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

CATHEDRAL COOKIES

Makes about 5 dozen

 

INGREDIENTS

1 Cup Chocolate Chips

2 Tbls Butter

1 Large Egg, beaten

3 Cups Pastel Miniature Marshmallows

1/2 Cup Chopped Pecans

1 Cup Sweetened Coconut

 

DIRECTIONS

Large cookie sheet with parchment paper

 

In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl and let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes.

On the parchment paper, shape mixture into a 1 ½ inch diameter log. Sprinkle the log and the paper with coconut and gently roll log over coconut to coat all sides. Wrap up tightly in plastic wrap and twist ends to seal. Chill overnight. When ready to serve remove the plastic wrap and cut dough into 1/4 inch slices. Store the cookies in an airtight container in the refrigerator. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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