I adore these classic Martha Washington Candies—bite‑sized, rich morsels filled with coconut, pecans, and cherries, then enrobed in creamy chocolate. They're perfect for festive trays or thoughtful gifts.

Why I’ll Love This Recipe

I grew up with these candies—my aunt made them every holiday. I appreciate how the sweetened coconut, crunchy pecans, and chopped maraschino cherries create a delightfully nostalgic flavor. Plus, they’re super easy to put together and look stunning on a cookie tray.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup melted butter
1 pound powdered sugar
1 T vanilla extract
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
10 oz maraschino cherries, well‑drained, chopped, and blotted dry
3 cups finely chopped pecans
16 oz chocolate candy coating (like Ghirardelli melting wafers)

directions

In a large bowl, stir together melted butter, powdered sugar, vanilla, coconut, sweetened condensed milk, cherries, and pecans until well combined.
Cover and refrigerate the mixture for at least 2 hours to firm it up.
On a parchment‑lined baking sheet, form walnut‑sized balls (about 1 inch). Chill again for 20 minutes.
Melt chocolate coating per package instructions. Dip the chilled balls, tap off excess, and return to the sheet.
Let the chocolate set—either at room temperature or in the fridge—until firm.

Servings and timing

Yield: About 60 candies (roughly 5 dozen)
Prep time: ~15 minutes
Chill time: ~2 hours + 20 minutes
Total time: Just over 2.5 hours

Variations

Swap pecans for almonds, walnuts, or pistachios.
Add toffee bits for extra crunch.
Use white chocolate for coating or drizzle with it.
Omit coconut and add chopped dried fruit like apricots or dates.
Sprinkle chopped nuts, coconut, or festive sprinkles atop before the coating sets.

storage/reheating

Store in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze: flash‑freeze the balls for ~20 minutes, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or in the fridge.

FAQs

Why did my candy filling turn out too wet?

I found the key is thoroughly draining and blotting the cherries. Too much moisture from the cherries can make the mixture sticky and hard to roll.

Can I make them smaller or larger?

Absolutely. My sister rolls smaller ones (¼ the size) to cut richness, but I prefer the standard 1‑inch ball—it balances flavors nicely.

Do I need any special tools to dip the candies?

Not really. I use toothpicks or dipping tools, though those dedicated tools help make neater balls and reduce excess chocolate.

Can I skip chilling before dipping?

It’s not recommended. Chilling firms the filling, making dipping clean and easy—skip it and the filling may collapse as I dip.

Can I use dark chocolate instead of milk/chocolate wafers?

Yes! Dark, milk, or white chocolate all work. I love switching it up depending on the occasion—it’s delicious any way I do it.

Conclusion

I treasure these Martha Washington Candies for their nostalgic charm and festive elegance. They're easy to make but feel special—perfect for holidays, gift‑giving, or any time I want a touch of sweetness. I know they’ll become a favorite in my kitchen, and I hope they bring joy to yours too!

Martha Washington Candies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 35 minutes
Yield: About 60 candies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Classic Martha Washington Candies—bite-sized treats filled with coconut, pecans, and cherries, coated in creamy chocolate. Perfect for holiday trays or gifting.

Ingredients

1 cup melted butter
1 pound powdered sugar
1 tablespoon vanilla extract
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
10 oz maraschino cherries, well-drained, chopped, and blotted dry
3 cups finely chopped pecans
16 oz chocolate candy coating (e.g., Ghirardelli melting wafers)

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Instructions

In a large bowl, stir together melted butter, powdered sugar, vanilla, coconut, sweetened condensed milk, cherries, and pecans until well combined.
Cover and refrigerate the mixture for at least 2 hours to firm up.
Form walnut-sized balls (about 1 inch) and place on a parchment-lined baking sheet. Chill for 20 minutes.
Melt chocolate coating according to package instructions. Dip each chilled ball, tap off excess chocolate, and return to the sheet.
Let the chocolate set at room temperature or in the fridge until firm.