Church Window Cookies are a classic no bake recipe made with shredded coconut, mini marshmallows, walnuts, and chocolate. Though this cathedral candy is easy to make any time, it’s especially perfect for Easter and Christmas.
Our Stained Glass Jello is another sweet no-bake treat that looks like cathedral windows. Both fun on a buffet table.
Easy Cathedral Cookies
Church Window Cookies are a bit of a vintage or old school recipe that’s been around for a while. You may also know them as cathedral cookies or window pane candy, as the pastel mini marshmallows give the appearance of a stained glass church window.
In addition to their cute appearance, I love these cathedral window cookies because they’re super easy to make with just 4 ingredients and no baking needed! Additionally, they’re naturally gluten-free (though double-check your labels, of course) so they make a great gluten-free dessert to share.
Church window cookies can be enjoyed anytime but are especially lovely for Easter and Christmas. I’ve included a few fun variations below too.
Ingredients Needed
These easy no bake church window cookies are made with just 4 ingredients!
(Scroll below to the printable recipe card for details and measurements.)
- Shredded coconut – Be sure to grab sweetened coconut for this recipe as it’s the key ingredient.
- Mini marshmallows – Pastel colored marshmallows give these cookies the “cathedral window pane” appearance.
- Toasted walnuts – Finely chopped to add some texture.
- Candy melts – You can use regular chocolate candy melts, melting wafers, or almond bark, whichever you prefer.
Recipe Variations
Here are a few variations for making window pane candy.
- Switch out the nuts. You can use pecans instead of walnuts, or simply omit them if there are nut allergies.
- Add something different to the outside. Rolling them in sprinkles, powdered sugar, or crushed up graham crackers instead of coconut flakes are other options, or simply leave them plain.
- Add a bit of extra flavor. Add a touch of vanilla or almond extract for more flavor. A 1/2 teaspoon of peppermint extract is a nice touch around Christmas time as well.
How to Make Church Window Cookies
These cathedral cookies are no bake and require just a few minutes of prep. You will want to make sure they have ample time to chill before serving.
(Scroll below to the printable recipe card for details and measurements.)
- Spread out the coconut. Line two baking sheets with parchment paper. Make a strip with 1/2 cup of shredded coconut that’s 10 inches long and 2 & 1/2 inches tall.
- Melt the chocolate. Melt your candy melts according to the package instructions until thoroughly melted but not too hot.
- Combine the ingredients. Toss the marshmallows and walnuts together then pour the chocolate over them in a bowl. Use a spatula sprayed with nonstick spray to gently stir the ingredients to coat.
- Scoop over the coconut. Scoop half of the mixture over each strip of coconut. Top with 1/2 a cup of the remaining coconut.
- Roll into logs. Tightly roll the marshmallow mixture into a log, tuck in the ends of the paper, and repeat for the remaining mixture.
- Chill and slice. Refrigerate for at least 45 to 60 minutes then unroll from the parchment paper and slice into 3/4-inch pieces.
Tips for Success
Here are a few important things to keep in mind when preparing church window cookies.
- Don’t burn the chocolate. Be sure to melt it carefully and also make sure you let the melted chocolate cool enough or it will melt the marshmallows when you pour it over them.
- Place the coconut near the edge of the parchment paper. For easier rolling, leave about a 1-inch lip of parchment paper at the edge of your strip of coconut.
- Don’t skip the chill time. While tempting to dive in immediately, that hour of chill time is necessary to allow the chocolate to harden. This ensures you get clean lines when you slice them.
- Slice just before serving. For the best window pane candy, I recommend keeping them rolled in the log until you plan to serve them.
Proper Storage
- Can Cathedral Window Cookies Be Prepared In Advance? Yes, you can actually prepare this window pane candy several days in advance. I recommend keeping it tightly wrapped in the paper until slicing to serve. You’ll want to keep it stored in the fridge.
- Storing leftovers. Before slicing, you can keep the window pane candy in the fridge in an airtight container for up to 5 days. After slicing, you’ll also want to keep them chilled in an airtight container and serve within 2 days for the best quality.
More Easy Easter Desserts:
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Church Window Cookies
Ingredients
- 2 cups sweetened shredded coconut , divided
- 1 bag mini pastel colored marshmallows (10 ounces)
- 1/2 cup finely chopped toasted walnuts
- 12 ounces chocolate candy melts , melting wafers, or CandiQuik Almond Bark
Instructions
- Line 2 baking sheets with wax paper, parchment, or plastic wrap. Leaving 1-inch from the edge bare, sprinkle each piece with 1/2 cup of the shredded coconut in a strip measuring approximately 10 inches long by 2 & 1/2 inches tall.
- In a large mixing bowl, toss the marshmallows and walnuts together.
- Melt candy melts according to package instructions. Make sure it's thoroughly melted but not too warm or it will melt the marshmallows.
- Pour the chocolate over the marshmallows and walnuts. Lightly spray a spatula with nonstick cooking spray and then gently stir until everything is well coated.
- Divide the mixture in half and scoop on top of each strip of coconut, then sprinkle a 1/2 cup of the shredded coconut on top of the marshmallow mixture.
- Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log. Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture.
- Chill in the refrigerator for 45 to 60 minutes so the chocolate can harden. (Don't rush this step. Ample chilling time is important in order to get clean slices.)
- Unroll the logs and slice into 3/4-inch pieces. Serve and enjoy!
