Cathedral Window Cookies

1 (4oz.) bar German chocolate squares (found in the baking section) 1 cube butter 1 egg 1 cup powdered sugar 1 (10 oz.) colored marshmallows coconut

Melt chocolate and butter slowly until melted. Whisk egg and add stirring constantly into the chocolate mixture (you don't want the chocolate mixture to hot as to cook the cook the egg). Add in the powdered sugar and marshmallows. Pour on a a board and mold into 2 logs. Roll in coconut to cover, then roll in saran wrap, then in tin foil. Leave at room temperature for 1/2 an hour and then place in freezer until ready to use. Cut in slices and serve by Mary Nelson Briggs