In a heavy saucepan, melt the chocolate chips and butter together over low heat, stirring frequently.
Allow the mixture to cool for about 5-10 minutes, so it doesn’t melt the marshmallows when you stir them in.
While chocolate is cooling, prepare the rolling station by laying out 2 large pieces of parchment or wax paper on a working surface and evenly spreading 1 cup of coconut on top of the parchment.
In a large bowl, combine the marshmallows and chopped nuts.
Add the melted chocolate mixture over the marshmallow mixture and stir to combine well.
Divide the mixture in half and place each portion on top of the coconut you spread out on the parchment.
Shape into logs and roll up tightly in the paper.
Refrigerate for at least 2-4 hours or until firm enough to cut **you can also freeze about 15 minutes to get a clean cut.
Slice into ¼ inch thick cookies.
Store in an airtight container in a single layer or stack in the container with parchment paper separating the layers.