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Friday, January 6, 2012

Cathedral Cookies

This is my grandmother's recipe.  Delicious.  She used to make these every year at Christmas, and even when we were not living near home she would mail some to me, wherever I happened to be.

Cathedral Cookies, and you can see why they are called that.

1-12 oz bag chocolate chips
1 egg
pinch salt
3 cups colored mini-marshmallows
shredded coconut

Melt the chocolate chips in a double boiler.  Once melted add a pinch of salt and take off the heat.  Let it cool for a few minutes.  While the chocolate is cooling get out the mini marshmallows.  Also lay out some waxed paper and spread some shredded coconut down the center.  Now back to the chocolate, we want to add the egg, but don't want it to scramble, so in a separate bowl beat your egg just a little.  Then you will add a couple of spoons of warm chocolate to the egg, and mix.  Do this again.  Now the eggs are warmed, and you can add the egg/chocolate mixture into the pan of chocolate and the egg will not scramble.  Mix it well.  The next step is to add the marshmallows to the egg/chocolate mixture.  Stir until the marshmallows are all coated in chocolate.  Spoon about 1/2 of this mixture onto the coconut that is already spread out on the waxed paper.  Now add more coconut to the top and fold up the waxed paper around the sides and press.  Making a "log" shape.  Twist the ends of the waxed paper and put into the refrigerator for a hour or so.  Unroll and slice.

The picture below is how it looks when I lay it out on the waxed paper.  You can see the coconut under the chocolate/marshmallows.  From there I just add more coconut on top and roll.  This is 1/2 the recipe.  I make two "logs".

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