Instructions: In a large saucepan, melt the butter and chocolate chips over low heat until completely melted. Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool the mixture for about 15 minutes, until cool but not to the point of hardening. Fold in the marshmallows and stir until well coated. Spoon half of the mixture lengthwise down the center of a 12-inch piece of waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log. Wrap the log firmly in the waxed paper, folding the ends snugly. Repeat with the other half of the marhsmallow mixture and 1/2 cup coconut. Refrigerate until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.

Yield: About 2 dozen cookies

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