2 tbsp. butter
1 (6 oz.) pkg. semi-sweet chocolate chips
1 egg, beaten
1 tsp. vanilla
3 c. miniature colored marshmallows
1/2 c. chopped nuts
Coconut for coating

In a double boiler, melt butter and chocolate chips. Add egg and vanilla and stir well until smooth. Cool completely. When completely cool so as not to melt marshmallows, add marshmallows and nuts and stir to mix. Put angel flaked coconut on wax paper and put cookie mixture on top of coconut, shaping into a long roll abou 2" round. Coat entire roll with coconut. Wrap in plastic wrap and refrigerate overnight. Slice when ready to serve. Keep refrigerated.