Name: Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe
Prep time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks), melted; 1 pound powdered sugar; 1 tablespoon vanilla extract; 14 ounces shredded sweetened coconut flakes; 14 ounces sweetened condensed milk; 10 ounces maraschino cherries, chopped and drained (blotted dry with paper towel); 3 cups pecans, chopped; 12 ounces pink candy melts (plus extra ½ cup if making swizzle decoration); 12 ounces chocolate candy melts (plus extra ½ cup if making swizzle decoration)

Jump to Recipe· 4.3 from 1 review

If you have a sweet tooth and love a delightful combination of textures and flavors, you are going to adore this Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe. These little gems boast a luxuriously creamy coconut and pecan center studded with bursts of chopped cherries, all enveloped in a smooth chocolate coating. Imagine bite-sized truffles that deliver a rich, melt-in-your-mouth experience with just the right balance of crunch, fruitiness, and chocolate sweetness—each candy feels like a celebration in every bite.

Ingredients You’ll Need

The image shows a selection of small round treats in two colors: pink and dark brown. There are three white small round bowls placed in the center, filled with dark brown treats that have pink zigzag lines on top. Around the bowls, on a white marbled surface, there are several pink treats with dark brown zigzag lines, placed individually in white paper cups or directly on the surface. The treats have a smooth, slightly shiny texture, and the pink and brown colors alternate between the layers of icing or coating on each piece. The overall scene is bright and clean, with a soft focus on the treats. photo taken with an iphone --ar 4:5 --v 7

Gathering simple and wholesome ingredients is the first step toward creating these irresistible treats. Each component plays a crucial role, enhancing the taste, texture, and appeal of the candies in its own unique way.

Unsalted butter (1 cup, melted): Adds richness and smoothness to the creamy center.
Powdered sugar (1 pound): Sweetens and helps create the perfect candy texture without grittiness.
Vanilla extract (1 tablespoon): Infuses warm, aromatic flavor to balance the sweetness.
Shredded sweetened coconut flakes (14 ounces): Provides that signature tropical chewiness and texture inside.
Sweetened condensed milk (14 ounces): Wonderful binding agent that brings creamy moisture and sweetness.
Maraschino cherries, chopped and drained (10 ounces): Offers bursts of fruity juiciness with a pop of color in each bite.
Chopped pecans (3 cups): Adds a nutty crunch and depth to the candy’s core.
Pink candy melts (12 ounces): For coating some candies with festive and vibrant color.
Chocolate candy melts (12 ounces): Classic smooth chocolate coating for a luscious finish.
Extra candy melts (optional, ½ cup each): Used for the swizzle decoration on top, making each piece look as amazing as it tastes.

How to Make Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe

Step 1: Combine the Creamy Coconut Center

Start by mixing the powdered sugar, melted butter, vanilla extract, sweetened condensed milk, and shredded coconut in a large bowl. This is the base of your candy, and it’s important to stir everything well so the coconut gets thoroughly coated and the mixture becomes lush and creamy. This combination is the secret to that melt-in-your-mouth texture you’re craving.

Step 2: Fold in Cherries and Pecans

Once your base is ready, gently fold in the chopped and drained maraschino cherries along with the chopped pecans. The cherries add a juicy surprise, while the pecans bring crunch and a rich, nutty flavor that balances the sweetness beautifully. Be gentle to keep those cherries from breaking apart too much.

Step 3: Shape the Candy Balls

Using gloved hands or a two-tablespoon-sized cookie scooper, shape the mixture into bite-sized balls. The mixture may feel a bit sticky, but if you have time, chill it for about an hour—that helps firm things up, making rolling much easier. Place each ball on a parchment-lined baking sheet once shaped.

Step 4: Chill Before Chocolate Dipping

Freeze the formed candy balls on the baking sheet for one hour. This ensures they are firm enough to hold their shape when dipped in melted chocolate without melting or falling apart—this step is key for a smooth and clean coating.

Step 5: Prepare the Chocolate Coating

Choose either pink or chocolate candy melts, melt them in a microwave-safe bowl by heating for 30 seconds, stir, then continue microwaving in 15-second intervals until the melts are creamy and smooth. The glossy coating is part of what makes these candies irresistible.

Step 6: Dip and Decorate

Use a fork and spoon to dip each chilled candy ball into the melted chocolate. Shake off excess coating and place each candy back on the parchment-lined baking sheet. For an elegant touch, swirl the opposite color candy melt on top or sprinkle with extra shredded coconut. Pop the tray back into the freezer for 30 minutes to create a firm, glossy shell.

How to Serve Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe

The image shows a close-up view of several round chocolate-covered treats stacked in a white dish on a white marbled surface. Each treat has a smooth dark chocolate outer layer, decorated with thin zigzag lines of bright pink icing on top. One treat in the middle is bitten, revealing three inner layers: a creamy white filling with visible small red fruit pieces and some darker bits mixed inside, covered by the dark chocolate shell. More treats with similar decoration are blurred in the background, some covered in pink coating with dark chocolate drizzle, adding a contrasting color. The overall setting is clean and bright with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance presentation by dusting with a pinch of extra shredded coconut or drizzling contrasting colored candy melts on top. A sprinkle of finely chopped pecans or a tiny cherry piece makes each candy look like an exquisite bite-sized masterpiece ready to impress your guests.

Side Dishes

These candies pair wonderfully with a cup of rich coffee or tea, cutting through their sweetness and enriching the tasting experience. Serving alongside a cheese platter with mild cheeses can also highlight the candies’ nutty and fruity notes in a lovely, unexpected way.

Creative Ways to Present

Arrange the candies in pretty holiday tins or small decorative boxes tied with ribbon for thoughtful gifts. You can also place them on a tiered dessert stand for an elegant party display, or place individually in mini cupcake liners for an added touch of charm and easy serving at gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. This keeps the candies fresh for up to one week while maintaining that delicious creamy texture inside and a vibrant chocolate coating outside.

Freezing

For longer storage, freeze the candies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. They can be frozen for up to one month and thawed in the refrigerator before serving, still tasting just as divine.

Reheating

These candies do not require reheating and are best enjoyed chilled or at room temperature. Avoid warming them up, as the chocolate coating might soften too much, and the texture of the creamy center could change.

FAQs

Can I substitute the pecans for another nut?

Absolutely! Walnuts or almonds work well if you prefer a different flavor or need a nut alternative. Just make sure to chop them finely to maintain the candy’s signature texture.

Is it necessary to drain and dry the cherries?

Yes, it’s important to blot the chopped cherries dry with a paper towel to prevent excess moisture, which can make the candy center too sticky and affect the final texture.

Can I make these candies gluten-free?

Yes, all the ingredients in this Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe are naturally gluten-free, but always double-check packaging to avoid any cross-contamination.

How long do these candies last?

Stored properly in the refrigerator, these candies stay fresh and delicious for about a week. Freezing can extend their shelf life up to a month.

Can I use regular chocolate instead of candy melts?

Candy melts are preferred for their smooth melting and coating properties, but high-quality chocolate chips or bars can work in a pinch. Just temper the chocolate properly for the best shine and texture.

Final Thoughts

Now that you have this wonderful Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe at your fingertips, get ready to wow yourself and everyone around you. These treats are not only delicious but a joy to make. Whip up a batch, share them with loved ones, and bask in the compliments—you’ve made something truly special!