2 tablespoons butter
1 egg, beaten
3 cups pastel mini marshmallows
1/2 cup chopped pecans or walnuts
1 cup flaked coconut
In a heavy saucepan, melt the chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to the pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 mins.
On a sheet of waxed paper, shape dough into a 1-1/2 inch diameter log. Place coconut on another sheet of waxed paper, gently roll log over coconut to coat sides. Wrap up tightly and twist ends to seal.
Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/2 inches slices. Store in an airtight container in the refrigerator.
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