These hand-rolled chocolate-dipped coconut-pecan bonbons are a beloved classic—especially around Christmas. With sweet maraschino cherries, creamy condensed milk, and a crunchy pecan bite, this no-bake candy brings back nostalgic memories of holiday dessert trays and cookie exchanges.

Why You’ll Love This Recipe

I love how these candies are so easy to prepare—no oven required. The texture is perfectly chewy with bits of crunch from the pecans, and the burst of cherry in every bite adds that extra pop of flavor. I also appreciate how well they keep, making them perfect for gift-giving, parties, or just stocking up for a sweet treat whenever I want one. Plus, the recipe makes a big batch, which is always a win during the holidays.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, melted
1 pound (about 4 cups) powdered sugar
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
10 oz maraschino cherries, drained, chopped
3 cups finely chopped pecans
16 oz candy coating (melting wafers, almond bark, or chocolate)
1 tablespoon vanilla extract

directions

I start by chopping the cherries and blotting them well with paper towels to remove extra moisture.
In a large bowl, I combine the melted butter, powdered sugar, coconut, condensed milk, vanilla, cherries, and pecans. I stir everything together until fully mixed.
I refrigerate the mixture for at least 1 to 2 hours until it firms up and is easier to handle.
Then I roll the mixture into 1-inch balls (about walnut-sized) and chill them again for about 20 minutes to firm them up even more.
While the balls chill, I line a baking sheet with parchment paper and melt the candy coating according to the package instructions.
I dip each ball into the melted coating, tap off the excess, and place them back on the parchment-lined sheet to set.
I let the coating harden completely, either at room temperature or in the fridge, then store the candies in an airtight container.

Servings and timing

This recipe makes about 60 candies.

Prep Time: 15 minutes
Chill Time: About 2–3 hours total (to firm mixture and candies)
Cook Time: 0 minutes (no baking)
Total Time: Approximately 2.5 to 3 hours

Variations

I sometimes swap the pecans for walnuts or almonds, depending on what I have on hand. For a festive twist, I like to drizzle white chocolate on top after dipping. If I’m short on time, I’ve also rolled the chilled centers in cocoa or powdered sugar instead of dipping them in chocolate—they’re still delicious. I can even experiment with different flavored extracts like almond for a new spin.

storage/reheating

I keep these candies in an airtight container at room temperature for up to 2 weeks. If I want them to last longer, I refrigerate them—they’ll stay fresh for about 3 weeks. For even longer storage, I freeze them. I usually freeze the formed balls first, then dip them later. Or I freeze the fully finished candies with parchment paper between layers to prevent sticking. There's no reheating necessary—just let them come to room temperature before serving if stored cold.

FAQs

What do I do if the mixture is too soft to roll?

I gradually add more powdered sugar until the mixture firms up enough to shape. Chilling it a bit longer also helps a lot.

Can I make these ahead of time for a party?

Yes, I often make them a week or more in advance. They store beautifully, and I just keep them chilled until I’m ready to serve.

Can I skip the cherries?

Yes, I can leave out the cherries if I want a more traditional coconut-pecan flavor. I may need to adjust the texture slightly by reducing the condensed milk a bit.

What kind of chocolate coating works best?

I usually go for almond bark or chocolate melting wafers because they melt smoothly and harden nicely. Real chocolate works too, but I have to temper it for best results.

Do I need to refrigerate the candies?

Not necessarily. They keep well at room temperature, but I prefer refrigerating them if I’m storing them for more than a few days or if my kitchen is warm.

Conclusion

Martha Washington Candy is a nostalgic, no-bake treat that brings together everything I love about holiday sweets—rich, chewy, crunchy, and chocolate-covered. It’s a breeze to make, perfect for sharing, and endlessly adaptable. Whether I’m making these for a festive occasion or just because, they always disappear fast.

Martha Washington Candy

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Author: Sue
Prep Time: 15 min
Cook Time: 0 min (no baking)
Total Time: At least 2–3 hrs (including chilling & dipping)
Yield: About 60 candies
Category: Candy / Confection
Method: No‑bake / hand‑rolled & dipped
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Classic hand‑rolled coconut‑pecan candy dipped in chocolate, often made at Christmas

Ingredients

1 cup butter, melted
1 pound (about 4 cups) powdered sugar
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
10 oz maraschino cherries, drained, chopped
3 cups finely chopped pecans
16 oz candy coating (melting wafers, almond bark, or chocolate)
1 tbsp vanilla extract

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Instructions

Chop cherries and blot dry on paper towels to remove excess moisture.
In a large bowl, combine melted butter, powdered sugar, coconut, condensed milk, vanilla, cherries, and pecans; stir until well mixed.
Refrigerate mixture for at least 1–2 hours until firm enough to handle.
Roll mixture into balls (≈1 inch or walnut‑sized). Chill balls for about 20 minutes to firm.
Line a baking sheet with parchment paper. Melt candy coating according to package instructions.
Dip each ball into melted coating, tap off excess, and place on parchment-lined sheet to set.
Let the coating fully harden (at room temperature or in fridge). Store in airtight container.

Notes

If mixture is too soft, add extra powdered sugar gradually.
Work quickly when dipping so filling doesn’t soften too much.
You can substitute other nuts (almonds, walnuts) if preferred.
Store in airtight containers; they keep ~2 weeks at room temp or longer if refrigerated.
Freezing is possible — freeze balls first, then dip, or freeze finished candies with parchment layers.