Martha Washington Candy
These bite-sized candies feature a creamy coconut pecan center with a cherry surprise, all covered in a smooth chocolate shell, making them a nostalgic and crowd-pleasing treat for any occasion.
Ingredients
Candy Base
- 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 Add more if dough is too soft
- 2 cups shredded coconut, sweetened
- 1.5 cups chopped pecans, lightly toasted if you like
- 1 cup chopped maraschino cherries, well drained and patted dry Ensure cherries are well-drained
Chocolate Coating
- 18 ounces semisweet chocolate chips or melting wafers
- 2 teaspoons coconut oil or shortening, optional for smoother dipping
- 1 pinch salt
Instructions
Preparation
- 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 for 15 minutes before rolling.
Rolling and Chilling
- Roll into 1 inch balls and place on a parchment lined sheet. Chill for at least 2 hours.
Dipping
- 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.
Notes
For best results, dry the cherries very well. A sprinkle of flaky salt adds a nice contrast. Mixture can be stored in the fridge for firmer bites.