An irresistible Southern classic with creamy coconut-pecan centers, a whisper of vanilla, and a glossy chocolate shell. Martha Washington Candy is nostalgic, decadent, and delightfully no-bake perfect for Christmas trays, homemade gifts, or sweet little moments any time you crave a bite of holiday magic.
Ingredients
- For the balls
- 2 cups powdered sugar
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, enhances flavor)
- For the coating
- 2 cups melted chocolate (chips, couverture, or real chocolate)
- 1–2 teaspoons vegetable or coconut oil (to soften texture, optional)
Instructions
- Mix the base: In a large bowl, beat the softened butter with the sweetened condensed milk until smooth. Mix in vanilla. Stir in powdered sugar, coconut, pecans, and salt (if using) until a thick, sticky dough forms.
- Chill and shape: Refrigerate the mixture for 30 minutes to firm. Scoop and roll into walnut-sized (about 1-inch) balls. Place on a parchment-lined baking sheet and refrigerate 30–45 minutes more.
- Melt chocolate: Gently melt chocolate (microwave in 20–30 second bursts, stirring between each, or use a double boiler). For a thinner, softer coating, stir in 1–2 teaspoons oil.
- Dip: Working with a few balls at a time (keep the rest chilled), dip each into chocolate using a fork or dipping tool. Tap off excess and return to the lined sheet.
- Set: Refrigerate 15–20 minutes until the chocolate is firm. Optionally drizzle with extra chocolate or add festive sprinkles before it fully sets.
Variations
- Cherry Surprise: Press a well-drained maraschino cherry into each portion before rolling and dipping.
- Almond Joy Vibes: Swap pecans for almonds and add 1/2 teaspoon almond extract to the filling; finish with a toasted almond on top.
- Toasted Twist: Lightly toast the coconut and pecans for deeper, nutty flavor before mixing.
Cooking Notes
- Work in batches: keep uncoated balls refrigerated so they stay firm for dipping.
- If chocolate blooms or looks dull, it wasn’t tempered still delicious, but for shine and snap, temper or use couverture.
- A dipping fork or two forks help excess chocolate drip away; slide candies off with a toothpick for neat bottoms.
Serving Suggestions
- Pile onto a holiday sweet tray with fudge, peppermint bark, and cookies.
- Gift in tins or cellophane bags with parchment separators and a festive ribbon.
- Serve with coffee, hot cocoa, or a small pour of bourbon for a cozy pairing.
Tips
- Chill times matter firm centers make cleaner dips and rounder shapes.
- Use a 1-tablespoon cookie scoop for uniform size and even setting.
- Freeze up to 3 months in airtight containers; thaw in the fridge to prevent condensation on chocolate.
Prep Time
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes
Nutritional Information (Per candy)
- Calories: 180
- Protein: 2 g
- Sodium: 35 mg
Frequently Asked Questions
-
Can I use unsweetened coconut?
Yes, but the centers will be less sweet and drier. You may want to add an extra 1–2 tablespoons condensed milk. -
Is real chocolate or candy melts better?
Real chocolate tastes richer; candy melts are easier to work with. Temper real chocolate for shine and snap. -
Can I make them nut-free?
Omit nuts or replace with crisp rice cereal or crushed cookies for texture. -
How do I store and freeze?
Refrigerate up to 2 weeks in an airtight container; freeze up to 3 months. Thaw in the fridge.
Conclusion
Old-fashioned charm meets chocolate bliss in these Martha Washington Candies creamy coconut and crunchy pecans wrapped in a silky shell. They’re easy to make, perfect for gifting, and hold beautifully in the fridge or freezer. Dip, chill, and share the sweetness your holiday platter won’t be the same without them.
Print
Martha Washington Candy
- Total Time: 1 hour 15 minutes
- Yield: 30–36 candies 1x
- Diet: Vegetarian
Description
An irresistible Southern classic with creamy coconut-pecan centers, a whisper of vanilla, and a glossy chocolate shell. Martha Washington Candy is nostalgic, decadent, and delightfully no-bake perfect for Christmas trays, homemade gifts, or sweet little moments any time you crave a bite of holiday magic.
Ingredients
- For the balls
- 2 cups powdered sugar
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, enhances flavor)
- For the coating
- 2 cups melted chocolate (chips, couverture, or real chocolate)
- 1–2 teaspoons vegetable or coconut oil (to soften texture, optional)
Instructions
- Mix the base: In a large bowl, beat the softened butter with the sweetened condensed milk until smooth. Mix in vanilla. Stir in powdered sugar, coconut, pecans, and salt (if using) until a thick, sticky dough forms.
- Chill and shape: Refrigerate the mixture for 30 minutes to firm. Scoop and roll into walnut-sized (about 1-inch) balls. Place on a parchment-lined baking sheet and refrigerate 30–45 minutes more.
- Melt chocolate: Gently melt chocolate (microwave in 20–30 second bursts, stirring between each, or use a double boiler). For a thinner, softer coating, stir in 1–2 teaspoons oil.
- Dip: Working with a few balls at a time (keep the rest chilled), dip each into chocolate using a fork or dipping tool. Tap off excess and return to the lined sheet.
- Set: Refrigerate 15–20 minutes until the chocolate is firm. Optionally drizzle with extra chocolate or add festive sprinkles before it fully sets.
Notes
- Work in batches: keep uncoated balls refrigerated so they stay firm for dipping.
- If chocolate blooms or looks dull, it wasn’t tempered still delicious, but for shine and snap, temper or use couverture.
- A dipping fork or two forks help excess chocolate drip away; slide candies off with a toothpick for neat bottoms.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Candy, Christmas Treats
- Method: No-Bake, Refrigerated
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 candy ball
- Calories: ≈ 160
- Sugar: ≈ 18 g
- Sodium: ≈ 25 mg
- Fat: ≈ 9 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 3.5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 20 g
- Fiber: ≈ 1 g
- Protein: ≈ 2 g
- Cholesterol: ≈ 8 mg
Keywords: Martha Washington Candy, Southern candy, coconut pecan balls, Christmas candy, chocolate-dipped candy
