This Easter Cathedral Candy recipe requires only three ingredients and is so pretty! Great for Easter, baby showers, and other parties! Kids love to help with this easy recipe!
I cannot believe Easter is sneaking up on us so quickly! It always messes me up when St. Patrick’s Day and Easter are so close together – anyone else have this problem? I guess I need a good month or so between holidays so I have time to decorate and mentally prepare myself :) Anyways, Bryce and I were putting out some Easter decorations and kind of sprucing up the house while enjoying this lovely Spring weather we’ve been having. It seemed perfectly natural to make up some sort of Easter treat to help pass the time. What can I say? We like sugar around here!
I remembered making these Cathedral cookies with my sister back in December for Christmas. We made those which semi-sweet chocolate and nuts but I thought I could surely come up with a more Easter-friendly color scheme. I checked the cabinets and came out with a whopping three ingredients: coconut, CandiQuik, and colored marshmallows.
You can absolutely use almond bark or other candy coating such as Ghirardelli melting wafers.
These honestly took Bryce and I about 5 minutes from start to finish and maybe 30 minutes to chill before we sliced them up. I feel so strange calling these cookies so candy it is! I’m also beginning to realize that coconut makes everything taste better. From my Nana’s To-Die-For Carrot Cake all the way to my Zucchini Carrot Coconut Craisin Oatmeal Cookies. I guess we just love that flaky goodness!
Simply spread out some plastic wrap and cover it with coconut. I used about 2 cups and that was more than enough. Melt half a package of CandiQuik and stir in the marshmallows. I used Bunny Mallows but any colored marshmallows will work. The smaller the better actually because you get to see more colors in the finished product.
After you spread the yummy gooey marshmallows down the center of the coconut, simply grab one end of the plastic wrap and pull up to the top. The idea is to form it into a log shape with the coconut all around the outside. Roll it up gently and wrap up tightly . Bryce was about out of his mind with excitement at this point – marshmallows AND coconut?!? Yes baby, Mommy loves you! I just recently discovered Bryce’s passion for coconut when I made Raspberry Coconut Magic Bars last week. Now every time that bag of coconut comes out he gets excited…it’s a pity that I now see coconut flakes all over my dark wood floors…ahhh well!
While it’s never super exciting to have to wait for treats, the CandiQuik sets up mercifully fast. The CandiQuik also sets up at room temperature but the fridge makes it go faster and also decreases the number of times I have to answer this question, “Mommy – is it ready yet?”
The candies turned out so pretty and so delicate – perfect for Easter!
- 8 oz Vanilla flavored CandiQuik, Almond Bark, or melting wafers
- 2 cups sweetened coconut flakes
- 6 oz colored marshmallows
- Spread out a large piece plastic wrap and cover it with coconut. You want about 14 inches by 9 inches.
- Place the marshmallows in a medium size bowl.
- Melt the candy coating and pour it over the marshmallows. Stir to coat the marshmallows.
- Spread the marshmallow mixture down the center of the coconut.
- Grab one long side of the plastic wrap and pull up to the top. The idea is to form it into a log shape with the coconut all around the outside.
- Roll it up gently and wrap up tightly .
- Refrigerate for 30 minutes before slicing and serving.
- Store in an airtight container.
So are you just about ready for Easter? What’s your favorite Easter treat to make for your family?
More Easter fun:
For all bars recipes, go HERE.
For all dessert recipes, go HERE.
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