Martha Washington Candy Recipe with Coconut and Pecans

A Sweet Story from My Kitchen

I first made these candies with my own grandma. We laughed so much that day. My apron was covered in chocolate. I still smile thinking about it.

These little treats feel like a warm hug. They are perfect for sharing with people you love. That is the best part of cooking, don’t you think?

Why These Candies Are Special

This recipe does not need an oven. It is great for young helpers. You get to use your hands to roll the balls.

Making food by hand is a wonderful thing. It connects us to old traditions. It makes a gift mean so much more.

Let’s Talk Flavors

The inside is sweet and chewy. You taste coconut and crunchy pecans. The cherry gives a little happy surprise.

Then you get that smooth chocolate outside. Doesn’t that sound amazing? It is my favorite combination.

*Fun fact*: The cherry in the middle is like a secret. I always save a cherry to eat while I cook. What is your favorite part of this candy?

A Handy Tip for You

Chilling the mix is very important. If you skip this, the balls won’t hold their shape. I learned this the hard way one busy Christmas!

Patience makes the candy better. Good things take a little time. This is a good lesson for cooking and for life.

The Joy of Dipping

Melting the chocolate is my favorite step. The whole kitchen smells wonderful. It feels like a magic trick.

Use a fork to dip each ball. Tap off the extra chocolate. This makes a nice thin shell. Do you like milk or dark chocolate more?

Time to Share the Love

I love putting these on a pretty plate. They make a wonderful gift from the heart. People always feel so special.

It shows you took time to make something just for them. That is a powerful feeling. What is your favorite food to share with friends?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup	Softened
Vanilla extract	1 tablespoon
Sweetened condensed milk	14 ounces
Powdered sugar	4 cups
Sweetened shredded coconut	14 ounces
Maraschino cherries	10 ounces	Drained and chopped
Pecans	3 cups	Chopped
Semi-sweet chocolate chips	6 cups
Shortening	4 tablespoons

Let’s Make Martha Washington Candy

First, let’s get our butter nice and soft. Beat it with the vanilla and condensed milk. You want it smooth and creamy. I always think it looks like sweet, yellow clouds. My grandson loves to lick this spoon. (A hard-learned tip: if your butter is too cold, it will never get creamy!). Next, slowly add all that powdered sugar. Keep mixing until it’s all combined. It will get thick and sweet. Now, the fun part! Stir in the coconut, cherries, and pecans. Doesn’t that smell amazing? This is the heart of the candy. Pop the whole bowl in the fridge for an hour or two. This helps it firm up so we can roll it. After it’s chilled, line your pans with parchment paper. Use a spoon to scoop out the mixture. Roll it into little balls with your hands. I still laugh at how sticky my fingers get. Place all the balls on the pans and chill them again. This keeps them from falling apart in the chocolate. Time for the chocolate! Melt your chips with the shortening. Do this in the microwave, 30 seconds at a time. Stir well between each turn. Be patient so it doesn’t burn. Once it’s smooth, we can dip. Using a fork, dunk each ball and tap off the extra. What’s the best tool for dipping candy? A fork or a spoon? Share below! Place each dipped candy back on the paper. They need to set until the chocolate is hard. You can speed this up in the fridge. Then, they are ready to share. Or to hide for yourself, I won’t tell. Cook Time: 35min Total Time: 2hrs 45mins Yield: 80 candies Category: Dessert, Candy

My Favorite Twists on the Classic

You can change this recipe so easily. It’s fun to make it your own. Here are a few ideas I’ve tried over the years. Nut-Free Fun: Skip the pecans. Use crunchy cereal like rice krispies instead. The kids go wild for this one. Chocolate Lover’s Dream: Add mini chocolate chips to the coconut filling. It’s like a surprise inside another surprise. Orange Zest Delight: Add a teaspoon of orange zest to the filling. It makes the whole thing taste so bright and festive. Which one would you try first? Comment below!

How to Serve Your Sweet Creations

These candies are perfect for a holiday tray. I put them in little paper cups. It makes them look fancy. You could also pile them high in a glass jar. Tie a ribbon around it for a wonderful gift. For a drink, a cold glass of milk is always my pick. It cuts the sweetness just right. For the grown-ups, a little sip of coffee liqueur is nice. It pairs wonderfully with the dark chocolate. Which would you choose tonight?

### How to Store and Freeze Martha Washington Candy These sweet treats keep well. Store them in an airtight container. Place parchment paper between layers. They will stay fresh for up to two weeks in the fridge. For longer storage, freeze them. I always make a double batch for the holidays. It saves so much time later. My grandson loves finding them in my freezer. It makes a quick, happy surprise for him. Batch cooking like this means you’re always ready for guests. You can share a sweet treat anytime. Have you ever tried storing it this way? Share below! ### Troubleshooting Common Candy-Making Problems Sometimes the mixture is too soft to roll. This means it needs more chilling time. Just pop it back in the fridge for another hour. I once got too eager and tried to roll them early. What a sticky mess! If your chocolate gets too thick, add a tiny bit more shortening. This will make it smooth for dipping again. Getting the coating right matters. It gives you a beautiful, professional-looking candy. Solving small problems builds your confidence in the kitchen. Which of these problems have you run into before? ### Your Candy Questions, Answered **Q: Is this candy gluten-free?** A: Yes, it is! Just check your chocolate chips to be sure. **Q: Can I make it ahead?** A: Absolutely. Make the balls a day before dipping. **Q: What can I use instead of cherries?** A: Try dried cranberries for a lovely, tart twist. **Q: Can I double the recipe?** A: You can, but mix it in two batches for easier handling. **Q: Do I have to use the shortening?** A: It helps the chocolate melt smoothly, but you can use coconut oil. Which tip will you try first? ### A Final Sweet Note from Elowen I hope you love making these as much as I do. They are little bites of joy. I would be so delighted to see your creations. Share a picture of your candy tray with friends. Have you tried this recipe? Tag us on Pinterest at @ElowensKitchen. I love seeing your family traditions. Cooking together makes the sweetest memories. Happy cooking! —Elowen Thorn.