- Melt chocolate chips and butter in a saucepan, stirring frequently. 
- Remove from heat. 
- Put the beaten egg into a bowl. Slowly, stir in small amounts of melted chocolate. 
- Pour the mixture back into the pan and cook over low heat for 2 minutes. 
- Pour mixture into a bowl and let cool for about 15 minutes. 
- Gently stir in marshmallows and nuts. 
- Chill in the refrigerator for 30 minutes. 
- Turn the cookie mixture onto a sheet of wax paper. 
- Form into a 1 1/2″ diameter roll. 
- Gently roll it onto a second clean sheet of waxed paper. 
- Cover the outside of the roll with coconut flakes. 
- Wrap the roll tightly and put it into the freezer for at least 4 hours. 
- Remove from the freezer, and take off the waxed paper. 
- Cut cookies into 1/4″ slices. 
- Place cookies in an airtight container and refrigerate until ready to serve.