2 T. butter
1 c. chocolate chips
1 c. powdered sugar
3 c. colored miniature marshmallows
1/4 c. chopped nuts
Melt together the butter and the chocolate chips. Remove from the heat. Beat in the egg and
powdered sugar. Fold in the marshmallows and nuts. Sprinkle the coconut on a long sheet of waxed paper.
Spoon the chocolate mixture on top of the coconut and form a roll, pressing the coconut into to it to cover. Chill in
the refrigerator for at least 12 hours. Remove the waxed paper and cut the roll into 1/2-inch thick slices.