In a saucepan over medium heat, melt butter and chocolate chips while stirring constantly. Remove from heat and let pan cool for about five minutes.

On two sheets of waxed paper, sprinkle coconut in the center.

With marshmallows in a large bowl, cover in chocolate. Stir until completely coated. Pour half of the marshmallow chocolate mixture onto the prepared coconut on the waxed paper. Sprinkle with coconut.

Fold the waxed paper tightly around the marshmallow log. I match the long sides of the wax paper in the center of the log and roll it tightly. Secure with tape. Repeat to make a second log.

Refrigerate and chill overnight. Unwrap, and slice to desired thickness. Usually around 1/2". Store covered in the refrigerator.

Option: You can add 1 cup chopped walnuts with the marshmallows.