Martha Washington Candy is a classic holiday confection that brings a wave of nostalgia with every bite. These bite-sized treats feature a creamy coconut, pecan, and cherry filling wrapped in a shell of smooth chocolate. I always find them perfect for holiday dessert trays, edible gifts, or just when I want a sweet throwback to old-fashioned Christmas traditions.
Why You’ll Love This Recipe
I love how this recipe brings together rich textures and classic flavors — the chewiness of coconut, the crunch of pecans, and the sweet, bright notes of maraschino cherries. The filling is luscious and decadent, and when coated in a smooth chocolate shell, it creates an irresistible bite-sized candy. It’s no-bake, which saves time and oven space during busy holiday cooking, and it yields a generous batch, making it ideal for gifting or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, melted
1 pound powdered sugar (about 4 cups)
14 ounces sweetened shredded coconut
1 tablespoon vanilla extract
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained, chopped and patted dry
3 cups finely chopped pecans
16 ounces chocolate candy coating (such as melting wafers, almond bark, or similar)
Directions
I start by chopping and draining the maraschino cherries, then pat them dry with paper towels to remove as much moisture as possible.
In a large mixing bowl, I combine the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans. I stir everything together until it’s well mixed and cohesive.
I chill the mixture for at least 2 hours in the refrigerator to make it easier to handle.
Once firm, I shape the mixture into 1-inch balls and place them back in the fridge for about 20 minutes to re-chill.
I line a baking sheet with parchment paper and melt the chocolate coating according to the package instructions.
Next I dip each ball into the melted chocolate, let the excess drip off, and place them on the prepared sheet to set.
I allow the chocolate to harden at room temperature or speed up the process by placing the tray in the fridge.
Servings and timing
This recipe yields about 60 pieces of candy.
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: Approximately 200 kcal per piece
Variations
I sometimes use dark chocolate coating instead of milk for a deeper flavor contrast.
For a fun twist, I swap pecans for walnuts or even add chopped almonds.
To reduce sweetness, I cut the amount of powdered sugar slightly or use unsweetened coconut.
I’ve also dipped the candies in white chocolate for a festive variation that looks great on holiday trays.
Storage/Reheating
I store the candies in an airtight container with parchment paper between layers to prevent sticking. They keep well in the refrigerator for up to 2 weeks. For longer storage, I freeze them for up to 3 months and thaw them in the refrigerator before serving. No reheating is needed.
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FAQs
What can I use instead of chocolate candy coating?
I’ve used semisweet chocolate chips with a bit of coconut oil as a substitute for candy coating. Almond bark and melting wafers are ideal for smoother results, but any good melting chocolate works.
Can I make these candies nut-free?
Yes, I leave out the pecans and sometimes add extra coconut or crushed graham crackers for structure. It changes the texture a bit, but it still tastes delicious.
Do I need to refrigerate Martha Washington Candy?
Yes, I always refrigerate them to keep the filling firm and the chocolate intact, especially if I’m not serving them immediately. They hold their shape better and stay fresh longer when chilled.
Can I make the filling ahead of time?
Definitely. I prepare the filling a day in advance and keep it refrigerated until I’m ready to shape and dip the balls. It actually makes the process easier.
Why are my candies too soft to dip?
If the filling is too soft, I refrigerate or even briefly freeze the shaped balls before dipping. It helps them hold their shape and makes the dipping process much cleaner.
Conclusion
Martha Washington Candy is one of those time-honored recipes I return to every holiday season. It’s easy to prepare, rich with classic flavors, and perfect for making in big batches to share. Whether it’s for a party tray, a homemade gift, or a sweet indulgence for myself, these little treats never disappoint.
📖 Recipe:
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Martha Washington Candy
- Total Time: 2 hours 20 minutes
- Yield: 60 pieces
- Diet: Vegetarian
Description
Martha Washington Candy is a classic no-bake holiday treat with a rich coconut, pecan, and cherry filling dipped in smooth chocolate. Perfect for gifting, dessert trays, or festive snacking.
Ingredients
1 cup butter, melted
1 pound powdered sugar (about 4 cups)
1 tablespoon vanilla extract
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained, chopped, and patted dry
3 cups finely chopped pecans
16 ounces chocolate candy coating (such as melting wafers, almond bark, or similar)
Instructions
- Chop and drain the maraschino cherries, then pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans. Mix until well combined.
- Chill the mixture in the refrigerator for at least 2 hours until firm enough to handle.
- Once chilled, shape the mixture into 1-inch balls and place them back in the fridge for about 20 minutes to firm up again.
- Line a baking sheet with parchment paper and melt the chocolate coating according to package instructions.
- Dip each ball into the melted chocolate, allowing the excess to drip off, and place them on the prepared baking sheet.
- Let the chocolate set at room temperature or refrigerate to speed up the process.
Notes
Use dark chocolate or white chocolate coating for variations.
Swap pecans for walnuts or almonds for a different flavor.
Use less powdered sugar or unsweetened coconut to reduce sweetness.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
If candies are too soft to dip, briefly freeze them before coating in chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
