Step 1: Melt the Chocolate and Butter - Place the butter and chocolate chips in a medium saucepan over medium heat. Stir constantly for 3 to 5 minutes, until the mixture is smooth and glossy. Let it cool for about 5 minutes.

Step 2: Prepare the Coconut Base - Spread about half of the coconut onto two sheets of wax paper, making a long strip down the center of each sheet, about 12 inches long.

Step 3: Coat the Marshmallows - Add the colored mini marshmallows to a large bowl. Stir in the cooled chocolate mixture until coated.

Step 4: Shape the Candy Logs - Divide the mixture into two equal parts. Pour one portion onto each coconut strip on the wax paper and sprinkle more coconut over the top.

Step 5: Roll and Chill - Using the wax paper, roll each portion into a log about 2 inches thick. Twist or tape the ends closed, and refrigerate overnight or at least 8 hours.

Step 6: Slice and Serve - Unwrap the chilled logs and cut them into 1/2-inch slices with a sharp knife.