Introduction

These Martha Washington Candies are rich, sweet, and full of nostalgic charm. Coconut, pecans, and chocolate come together in a simple no-bake treat that feels both classic and special. If you enjoy easy desserts, you might also like this Peanut Butter Cup Pie Is A Dessert Game Changer Recipe or these Cinnamon Applesauce Muffins Recipe for more quick, crowd-pleasing options.

Ingredients

These Martha Washington Candies are rich sweet and full of nostalgic charm Coconut pecans and chocolate – whats not to love. The combination of sweet coconut, crunchy pecans, and creamy chocolate creates an irresistible treat that feels both classic and comforting.

• 1 cup butter, melted
• 1 pound powdered sugar
• 1 tablespoon vanilla extract
• 14 ounces shredded sweetened coconut
• 14 ounces sweetened condensed milk
• 10 ounces maraschino cherries, drained and chopped
• 3 cups finely chopped pecans
• 16 ounces candy coating (such as Ghirardelli melting wafers or almond bark)

Timing

Context: This recipe is about 20% faster than similar traditional candy recipes, making it perfect for a quick nostalgic treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1 cup sweetened condensed milk, 3 cups powdered sugar, 1/2 cup softened butter, 2 cups sweetened shredded coconut, and 1 cup finely chopped pecans. Having everything measured and ready ensures a smooth process for these nostalgic candies.

Step 2 — Combine the Base Ingredients

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the sweetened condensed milk until fully incorporated. The mixture should be thick but pliable.

Step 3 — Add Coconut and Pecans

Fold in the shredded coconut and chopped pecans until evenly distributed throughout the sweet base. For best texture, toast the pecans lightly beforehand to enhance their nutty flavor in these rich candies.

Step 4 — Form the Candy Centers

Scoop about 1 tablespoon of the coconut-pecan mixture and roll between your palms to form 1-inch balls. Place them on a parchment-lined baking sheet. If the mixture is too sticky, chill it for 15-20 minutes first.

Step 5 — Chill the Centers

Refrigerate the formed balls for at least 30 minutes until firm. This chilling step is crucial—it prevents the centers from losing shape when dipped in warm chocolate later.

Step 6 — Melt the Chocolate Coating

Melt 12 ounces of chocolate chips or melting wafers in a double boiler over low heat, stirring constantly. Alternatively, microwave in 30-second intervals, stirring between each, until smooth. Keep the temperature below 115°F to prevent seizing.

Step 7 — Dip the Candy Centers

Using a fork or dipping tool, submerge each chilled center in the melted chocolate, tapping gently to remove excess. Place back on parchment paper. Work quickly but carefully to maintain the chocolate’s smooth consistency.

Step 8 — Set the Chocolate Shell

Allow the chocolate-coated candies to set at room temperature for 1-2 hours, or refrigerate for 20-30 minutes for faster setting. The chocolate should be firm to the touch with a slight snap when ready.

Step 9 — Store and Serve

Store these Martha Washington Candies in an airtight container at cool room temperature for up to 2 weeks. For best texture and flavor, let them come to room temperature before serving to fully appreciate their sweet, nostalgic charm.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Collagen peptides — Adds protein while maintaining texture and sweetness.
• Almond flour — Lowers carbs and provides a gluten-free, nutty base.
• Coconut oil — Dairy-free substitute for butter, enhancing coconut flavor.
• Lakanto monk fruit sweetener — Reduces sugar content without sacrificing sweetness.
• Dark chocolate (85% cacao) — Lowers sugar and adds antioxidants.
• Unsweetened shredded coconut — Cuts added sugars while keeping that nostalgic coconut taste.
• Raw pecans — Provides healthy fats and reduces sodium compared to roasted, salted varieties.

Serving Suggestions

• Pair with a bold coffee or black tea to complement the rich sweetness of these Martha Washington Candies.
• Arrange on a vintage cake stand for a charming presentation that highlights their nostalgic appeal.
• Serve alongside a cheese board with sharp cheddar to balance the coconut and chocolate flavors.
• Offer as a sweet treat during holiday gatherings or family reunions to evoke warm memories.
• Present in decorative mini cupcake liners for easy, elegant individual servings.
• Include in a dessert buffet with other classic confections for a varied sweet selection.

For a special touch, lightly dust the finished candies with powdered sugar just before serving to enhance their visual appeal and add an extra hint of sweetness.

Common Mistakes to Avoid

• Mistake: Using sweetened condensed milk instead of evaporated milk. Fix: Evaporated milk provides the right creamy texture without excessive sweetness that can overpower the coconut and pecans.
• Mistake: Overheating the chocolate coating. Fix: Melt chocolate gently using a double boiler or microwave in short bursts, stirring frequently to prevent seizing and maintaining a smooth, glossy finish.
• Mistake: Skipping the chilling step before dipping. Fix: Chill the coconut-pecan centers thoroughly so they hold their shape and don’t crumble when coated in chocolate.
• Mistake: Not toasting the pecans. Fix: Lightly toast pecans to enhance their nutty flavor and add a delightful crunch that contrasts with the creamy coconut filling.
• Mistake: Rushing the mixing process. Fix: Mix the coconut and pecan filling just until combined to maintain a tender texture rather than a dense, pasty one.
• Mistake: Using desiccated coconut instead of sweetened flaked coconut. Fix: Sweetened flaked coconut provides the classic moist, chewy texture and nostalgic sweetness essential to these candies.
• Mistake: Dipping candies with warm hands. Fix: Work with cool, dry hands or use dipping tools to prevent the chocolate from melting and creating messy fingerprints.
• Mistake: Storing candies at room temperature. Fix: Keep these Martha Washington Candies refrigerated in an airtight container to preserve their fresh texture and prevent the chocolate from blooming.

Storing Tips

• Fridge: Store in an airtight container for up to 2 weeks. Keep refrigerated below 40°F for food safety.
• Freezer: Wrap tightly or use a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: If chocolate coating softens, briefly place in the refrigerator for 10–15 minutes to firm up. Avoid microwaving to prevent melting.

These Martha Washington Candies are rich, sweet, and full of nostalgic charm. Coconut, pecans, and chocolate—what’s not to love? Proper storage keeps them fresh and delicious.

Conclusion

These Martha Washington Candies are rich, sweet, and full of nostalgic charm. Coconut, pecans, and chocolate create an irresistible treat perfect for holidays and special occasions. Give this recipe a try and share your results in the comments below!

If you enjoy coconut and chocolate combinations, you might also love these Chewy coconut macaroons topped with chocolate kisses these Coconut Macaroon Blossoms are as cute as they are delicious.

Martha Washington Candies

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Rich, sweet, and nostalgic candies made with coconut, pecans, maraschino cherries, and coated in chocolate. These no-bake treats are perfect for holidays and gift-giving.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 35 minutes
• Yield: 60 candies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup butter, melted
• 1 pound powdered sugar
• 1 tablespoon vanilla extract
• 14 ounces shredded sweetened coconut
• 14 ounces sweetened condensed milk
• 10 ounces maraschino cherries, drained and chopped
• 3 cups finely chopped pecans
• 16 ounces candy coating (such as Ghirardelli melting wafers or almond bark)

Instructions

1. In a large bowl, combine melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped maraschino cherries, and chopped pecans. Stir until well mixed.
2. Refrigerate the mixture for at least 2 hours to chill and firm up.
3. Form the chilled mixture into 1 to 1.5 inch balls and place on a baking sheet.
4. Chill the formed balls for an additional 20 minutes.
5. Melt the candy coating according to package instructions.
6. Dip each ball into the melted candy coating, ensuring it is fully covered.
7. Place the coated candies on waxed paper or a cooling rack to set and harden at room temperature or in the refrigerator.
8. Once the chocolate coating is firm, store the candies in an airtight container.

Notes

Using candy dipping tools can make coating the candies easier and neater. These candies are best stored in an airtight container and can be refrigerated to keep firm. Perfect for holiday gift trays and nostalgic treats.

Nutrition

• Calories: 150
• Sugar: 15g
• Sodium: 30mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

FAQs

Can I use sweetened or unsweetened coconut in These Martha Washington Candies?

Use sweetened shredded coconut for the best results. These Martha Washington Candies are rich sweet and full of nostalgic charm Coconut pecans and chocolate – whats not to love, and sweetened coconut helps achieve that classic flavor and texture.

How should I store these candies to keep them fresh?

Store them in an airtight container in the refrigerator. This keeps the chocolate coating firm and preserves the freshness of the coconut and pecan filling for up to two weeks.