Ingredients: 2 cups semi-sweet chocolate chips 1⁄2 cup unsalted butter 10.5 oz bag pastel mini marshmallows or rainbow marshmallows 1 cup finely chopped toasted walnuts or pecans 2 cups shredded sweetened coconut Recipe: In a large heavy saucepan, melt chocolate chips and butter over medium-low heat, stirring frequently. Cool the chocolate mixture for 8-10 minutes, so the marshmallows don’t melt when you pour the chocolate over them. Combine chocolate, marshmallows, walnuts together. On a large parchment or wax paper, add coconut flakes, then marshmallow chocolate mixture. Carefully roll everything together and twist the ends of the paper together. Freeze for about 1 hour, pull it out and slice into cookies! #kroger#krogernalcookieday #c#cookiedayc#cathedralcookiesr#retrorecipesh#holidayrecipes@sailor_bailey