Martha Washington Candies: Creamy Coconut, Pecan, and Cherry Chocolate-Coated Treats Recipe
Martha Washington Candies are decadent, bite-sized treats featuring a creamy coconut and pecan center studded with chopped maraschino cherries, all coated in smooth pink or chocolate candy melts. These candies offer a delightfully creamy and slightly chewy texture reminiscent of coconut truffles, perfect for dessert or festive occasions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 30 candies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Candy Base
- 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
Coating
- 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)
Instructions
- Prepare the candy mixture: In a large mixing bowl, combine the powdered sugar, melted butter, vanilla extract, sweetened condensed milk, and shredded coconut. Stir thoroughly with a spoon until the mixture is fully moist and uniformly combined.
- Fold in cherries and pecans: Gently fold in the chopped maraschino cherries and chopped pecans into the coconut mixture, ensuring even distribution without crushing the cherries.
- Form the balls: Wearing gloves, shape the sticky mixture into small balls using a two-tablespoon-sized cookie scoop or by hand. If the mixture is too sticky, chill it in the refrigerator for one hour before forming to make handling easier.
- Freeze the formed candies: Place the formed candy balls on a parchment-lined baking sheet. Transfer the sheet to the freezer and chill the candies for one hour to firm them up before dipping.
- Melt the candy coatings: Separately melt the pink and chocolate candy melts in microwave-safe bowls. Heat for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring between each until smooth and creamy.
- Dip the candies: Using a fork and spoon, dip each chilled candy ball into the melted candy coating. Shake off excess coating and place each candy back on the parchment-lined baking sheet.
- Add decorative swizzle (optional): Using the opposite color candy melt, drizzle (swizzle) over the dipped candies for a decorative touch. You may also sprinkle extra shredded coconut on top, if desired.
- Chill again to set coating: Place the coated candies in the freezer for 30 minutes to let the candy melts harden and set completely.
- Store the candies: Store the finished Martha Washington Candies in an airtight container in the refrigerator. They keep well for up to one week.
Notes
- Nutritional values are approximate and meant as a guideline.
- Chilling the candy mixture before forming balls reduces stickiness and helps with handling.
- Use parchment paper on the baking sheet to prevent candies from sticking during freezing and dipping.
- If desired, you can customize the candy coating colors or add toppings like extra coconut for texture.
- Keep candies refrigerated to maintain freshness and optimal texture.
