Using the double boiler method (or a microwave), melt the butter and the chocolate chips together. Stir constantly! This process will take just a few minutes and is needed to fully incorporate the butter into the chocolate.

Once completely melted, remove from the heat and allow to cool for 5 minutes.

Stir the marshmallows into the melted chocolate mixture. Stir well, ensuring that every single mini marshmallow is covered with chocolate.

Lay down a large sheet of parchment paper and sprinkle 1/2 cup of the coconut onto the paper. Spoon half of the marshmallow mixture along the edge of the paper. Leave a good 3-4 inches of free space around. Roll the paper up, creating a log shape. Be sure to tuck in the ends.

Next, wrap the parchment paper log in a large sheet of tin foil. Be sure to re-shape into a log form and place into the freezer.

Repeat with the remaining marshmallow mixture and form a second log.

Freeze for a minimum of 1 hour before slice.