1/4 pound butter or magarine
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces sweetened grated coconut
Heat butter and chocolate chips in the top of a double boiler over low heat,
occasionally, until melted and smooth. Cool slightly.
Toss marshmallows and
nuts in a
large bowl; stir in chocolate.
Tear five 9-inch sheets of waxed paper and sprinkle
generously with coconut. Divide dough into fifths and place each fifth on a
sheet of waxed
paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until
serving, unwrap from waxed paper and cut into 1/2" slices.