Martha Washington Candy is the recipe I pull out when I want something classic, cozy, and wildly crowd pleasing. If your holidays always sneak up fast and you still want a homemade treat that looks like you fussed, this is it. These bite sized beauties have a creamy coconut pecan center, a little cherry surprise, and a smooth chocolate shell. They’re rich, sweet, and a little nostalgic in the best way. I grew up seeing them on cookie platters, and now I make them for neighbors and my kids’ teachers too. Ready to make a batch together?

Martha Washington Candy Recipe

When people ask me for an easy candy that still feels special, this is the one. It’s simple to mix, roll, chill, and dip. You don’t need fancy equipment, just a little patience with the chill time. The coconut and pecans give texture, and the vanilla and cherries give it that old fashioned candy shop vibe. If you ever need a low effort backup treat to pair with these, try a slow cooker cluster like this handy crock pot candy recipe you’ll love too.

“I made these for a bake sale and they vanished in an hour. People kept asking if they were from a boutique candy shop. They’re that good.”

Ingredients

1 cup unsalted butter, softened to room temp
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
3 cups powdered sugar, plus more if needed
2 cups shredded coconut, sweetened
1 1/2 cups chopped pecans, lightly toasted if you like
1 cup chopped maraschino cherries, well drained and patted dry
18 ounces semisweet chocolate chips or melting wafers
2 teaspoons coconut oil or shortening, optional for smoother dipping
Pinch of salt

Step-by-step Directions

Beat the room temperature butter with condensed milk and vanilla until smooth.
Add powdered sugar a bit at a time until a soft dough forms. It should hold a ball shape without sticking to your hands much. Add a spoon of extra sugar if too soft.
Stir in coconut, pecans, and the cherries. If the mixture loosens up after adding cherries, chill it 15 minutes before rolling.
Roll into 1 inch balls and place on a parchment lined sheet. Chill at least 2 hours. This chill time is your friend. Cold centers dip cleaner.
Melt chocolate with a little coconut oil if using. Dip each chilled ball with a fork, allowing excess to drip off. Set back on parchment.
Let them set at cool room temp or pop the tray in the fridge for 15 to 20 minutes to firm completely.

Pro Tips

Dry the cherries really well so the filling holds together. If your kitchen runs warm, keep half the tray in the fridge while dipping the other half. A light sprinkle of flaky salt on top adds a tiny contrast that makes the chocolate shine. And because this recipe is rich, smaller bites are perfect. I also like to mix milk and dark chocolate for a balanced shell.

These are classic holiday candies, but I make them in spring too. Honestly, Martha Washington Candy hits every season because they store so well and look adorable in paper cups.

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Recipe Variations

If you’ve made the classic once, try taking the base in a few directions. Swap pecans for almonds to give a faux almond joy vibe. Add a drop of almond extract and tiny bits of dried pineapple for a fun tropical twist. If you love texture, stir in crushed graham crackers with the coconut to make the centers slightly cookie-like.

More ideas: Use white chocolate coating with festive sprinkles for a party tray. Roll the centers in finely chopped nuts before dipping to add crunch. Or skip the cherries if you prefer a simpler coconut pecan center. You can even go cherry forward and put a single whole cherry in the hearts of the candies. Just make sure they’re drained very well so the coating sets nicely.

If your holiday schedule is bananas and you want a no fuss candy to fill out your platter with these, I’m a big fan of this slow cooker candy recipe I love. It frees your hands while you roll and dip, and it’s equally giftable. And if anyone asks what they are, you can proudly share that they’re classic Martha Washington Candy with a personalized twist.

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Super Easy Candy Recipes

I always keep a little list of reliable candy recipes that don’t require a thermometer. Besides Martha Washington Candy, I look to peanut clusters, basic chocolate bark, and one bowl fudge. Make a quick bark with semisweet chocolate and top with toasted pistachios, chopped dried cranberries, and a pinch of salt. Break into pieces once set. No stress, big flavor.

On busy weekends, I also reach for my slow cooker. I toss in chocolate chips, peanuts or almonds, and a bit of coconut oil, then let it do the work. Spoon clusters onto parchment and cool. If you want a head start today, here’s the exact Crock Pot Candy recipe you’ll love that pairs perfectly on a platter with these cherry coconut bites. The combo looks like a pro made it and tastes like happy childhood memories.

What You’ll Need

Gear and Simple Shopping List

Mixing bowls and a hand mixer
Parchment paper and two sheet pans
Fork or candy dipping tool
Microwave safe bowl or a small pot for melting chocolate
Airtight containers for storing
Butter, sweetened condensed milk, powdered sugar
Shredded coconut, chopped pecans, maraschino cherries
Chocolate chips or melting wafers, coconut oil
Vanilla extract and a pinch of salt

That’s it. Nothing fussy. If your kitchen is warm, grab an extra tray so you can rotate cold candies in and out while dipping. And if you’re doing a treat box for gifts, consider adding a batch of these lovely crock pot candy clusters for texture contrast alongside your Martha Washington Candy.

Storage Information

This recipe is very make ahead friendly, which is another reason I adore it. Once the chocolate sets, store candies in an airtight container layered with parchment. Keep them in a cool room for up to 1 week or in the fridge for 2 weeks. I like the fridge because the centers stay firm, and they taste extra snappy cold. Let them sit out 5 to 10 minutes before serving if you like a softer bite.

Freezing Tips

Freeze in layers with parchment between to prevent sticking. Thaw in the fridge overnight so the chocolate doesn’t sweat. If you want to pre roll and dip later, you can freeze the undipped balls for up to 2 months and then dip from frozen. The chocolate sets quickly and cleanly this way, which helps on busy baking days. For a backup treat to stash with them, this simple make ahead crock pot candy freezes nicely too.

Common Questions

Can I use different nuts?

Totally. Pecans are classic, but almonds, walnuts, or even hazelnuts work. Chop them fine so the centers roll smoothly.

Do I have to use cherries?

Nope. You can skip them if you’re not a fan or swap with finely diced dried fruit like apricots or cranberries. Just keep moisture low.

How do I keep the chocolate from cracking?

Make sure the centers aren’t rock hard when dipping. If they’re frozen solid, let them sit a few minutes so the temperature difference isn’t too big.

Why is my filling sticky?

It just needs more powdered sugar or more chill time. Add a tablespoon or two, mix, and chill until easy to roll.

Can I make them smaller?

Yes, go mini. Teaspoon sized balls are cute for parties and help stretch the batch. They also set faster.

A Sweet Little Wrap Up

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If you want a treat that tastes like tradition and still fits a busy schedule, Martha Washington Candy checks every box. The creamy coconut pecan filling, the cherries, the glossy chocolate coat, it’s a love letter to old school candy making without the stress. For extra inspo and another take on this classic, I like the walkthrough from Martha Washington Candy Recipe – Mom On Timeout, and the step by step from Martha Washington Candy Recipe at Simply Recipes. Whip up a batch, share a plate, and watch how fast they disappear. You’ve got this.