ADVERTISEMENT

Martha Washington Candies

    ADVERTISEMENT

    The holiday season usually means baking, but I like to give my oven a little break and whip up one of my favorite holiday no-bake recipes, and these chocolate dipped sweetened coconut-pecan-cherry treats are a great no-bake option. They’re called Martha Washington’s candies, and they’re a delightful holiday treat for the coconut lovers in your social circle.

    There’s definitely some sugar in this recipe: sweetened condensed milk, sweetened shredded coconut, chopped maraschino cherries, powdered sugar, and chocolate, so it’s not for the faint of heart. But each candy is the perfect bite-sized confection, so I like to consider them virtually guilt-free.

    INGREDIENTS
    • 1 cup (2 sticks) unsalted butter, melted
    • 1 lb powdered sugar
    • 1 tablespoon vanilla extract

    ADVERTISEMENT

    ADVERTISEMENT

    • 1 cup (2 sticks) unsalted butter, melted
    • 1 lb powdered sugar
    • 1 tablespoon vanilla extract
    • 1 (14 oz) package sweetened shredded coconut
    • 1 (14 oz) can sweetened condensed milk
    • 1 (10 oz) jar maraschino cherries, drained and chopped
    • 3 cups pecans, finely chopped
    • (16 oz) chocolate coating
    PREPARATION
    1. Line a baking sheet with wax paper. Set aside.
    2. In a large bowl, stir together butter, powdered sugar, vanilla, coconut, condensed milk, and pecans. Fold in chopped cherries. Refrigerate mixture for at least two hours.
    3. Using a small cookie scoop, scoop out and roll into balls. Place onto prepared baking sheet. Chill until firm, about 20 minutes.
    4. Once firm, add chocolate coating to a microwave-safe bowl and melt according to package instructions. Dip balls in melted chocolate, shaking off excess. Place back on wax paper and allow to sit until firm. Enjoy!

    ADVERTISEMENT

ADVERTISEMENT


Leave a Comment