Melt chocolate chips and margarine in a heatproof bowl using a microwave or a double boiler.

Allow the melted chocolate mixture to cool slightly.

Incorporate the colored miniature marshmallows and finely chopped pecans into the cooled chocolate mixture.

Prepare 3 sheets of wax paper and evenly distribute shredded coconut on each sheet.

Divide the chocolate-marshmallow-nut mixture equally onto the 3 sheets of coconut-covered wax paper.

Carefully roll each portion of the mixture up in the wax paper, ensuring about 1 inch of paper extends beyond each end of the roll.

Refrigerate the rolled candies for a minimum of 8 hours to allow them to fully set.

Remove the rolls from the refrigerator and unroll them from the wax paper.

Using a sharp knife, slice the chilled candy rolls into thin, decorative slices.

Serve immediately and enjoy.