Martha Washington Candy

Martha Washington candy is one of those nostalgic holiday treats that shows up on cookie trays and candy plates every December. Each piece has a soft, creamy center made with butter, powdered sugar, sweetened condensed milk, shredded coconut, and toasted pecans, all dipped in a shell of smooth semisweet chocolate. It tastes a bit like a coconut-pecan truffle, and it is far easier to make than it looks. There is no candy thermometer, no boiling sugar, and no special equipment.

This version makes about 5 1/2 dozen pieces, so one batch is enough for several gift boxes. You mix the dough, chill it, roll it into 1-inch balls, chill the balls again, and then dip them in melted chocolate. Prep takes about 45 minutes, plus chilling time while the dough firms up and the chocolate sets. Below you will find the full ingredient list, step-by-step directions, tips for dipping, and answers to common questions.

Why You’ll Love This Martha Washington Candy

• A classic, nostalgic candy that has been passed down for generations
• No baking and no candy thermometer
• A creamy, coconut and pecan center with a crisp chocolate shell
• Makes about 5 1/2 dozen pieces, perfect for gifts and holiday trays
• Can be made ahead and kept in the refrigerator
• Simple ingredients that are easy to find at any grocery store
• A fun project to share with family, since rolling and dipping go faster with extra hands

What Does Martha Washington Candy Taste Like?

Each bite starts with a thin layer of chocolate that snaps slightly and then gives way to a sweet, soft, creamy center. The filling tastes of butter, vanilla, and sweetened condensed milk, with the chewy texture of shredded coconut and the buttery crunch of toasted pecans running through it. The semisweet chocolate keeps the candy from tasting too sugary.

If you like coconut-and-pecan flavors, such as those in German chocolate cake, you will recognize the combination here. If you prefer your candy less sweet, the semisweet coating helps balance the rich filling.

Recipe Overview

• Prep time: 45 minutes, plus chilling
• Chilling: 1 hour for the dough, 30 minutes for the shaped balls, then until the chocolate is set
• Yield: about 5 1/2 dozen
• Method: No-bake

The process has four parts. First, beat the butter, confectioners’ sugar, sweetened condensed milk, and vanilla together, then stir in the coconut and pecans. Second, divide the dough in half and refrigerate it for an hour. Third, shape the dough into 1-inch balls and chill them for 30 more minutes. Finally, melt the chocolate chips with shortening, dip each ball, let the excess chocolate drip off, and refrigerate until set.

Ingredients

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For the Candy Centers

• 1 cup butter, softened
• 4 cups confectioners’ sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 cups sweetened shredded coconut
• 2 cups chopped pecans, toasted

For the Chocolate Coating

• 6 cups semisweet chocolate chips
• 1/4 cup shortening

To Finish

• Additional coconut, for topping (optional)

Ingredient Notes

Butter

You need 1 cup of softened butter. Soft butter beats smoothly with the sugar and condensed milk, so take it out of the refrigerator ahead of time.

Confectioners’ Sugar

Four cups of confectioners’ sugar, also called powdered sugar, sweeten the filling and help it hold its shape. It also gives the dough the firm, scoopable texture that makes rolling possible once chilled.

Sweetened Condensed Milk

One 14-ounce can of sweetened condensed milk binds the dough. Be sure to use sweetened condensed milk, not evaporated milk, because they are different products.

Coconut and Pecans

The recipe uses 3 cups of sweetened shredded coconut and 2 cups of chopped pecans that have been toasted. Toasting the pecans first brings out their flavor, so do not skip that step.

Chocolate and Shortening

The coating is 6 cups of semisweet chocolate chips melted with 1/4 cup of shortening. The shortening helps the chocolate melt smoothly and gives a thin, glossy coating that is easy to dip.

Equipment

• A large mixing bowl and a mixer or sturdy spoon for beating the dough
• Two baking sheets lined with waxed paper
• The top of a double boiler, or a metal bowl set over a pot of barely simmering water
• A fork or dipping tool for lifting the candies out of the chocolate
• Plastic wrap or a lid for covering the dough
• An airtight container for storing the finished candy

Variations and Substitutions

The recipe above is the tested version. The ideas below are common ways to change it, but they have not been tested here, so treat them as suggestions.

• Cherry on top: Many Martha Washington candy recipes top each piece with a maraschino cherry, as shown in the photos on this page. The tested recipe uses additional coconut as an optional topping instead. A cherry would also add to the nutrition numbers.
• Coconut topping: Sprinkle additional coconut on the chocolate right after dipping, before the coating sets.
• Different chocolate: Milk or dark chocolate chips could replace the semisweet chips if you prefer a different flavor.
• More chocolate and nut treats: If you enjoy this style of candy, try our Pecan Pie Truffles or our Vanilla Pecan Pralines.

Step-by-Step Instructions

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Step 1: Mix the dough. In a large bowl, beat the softened butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract until blended. Stir in the shredded coconut and the toasted pecans.

Step 2: Chill the dough. Divide the dough in half. Cover each half and refrigerate for 1 hour so it firms up enough to shape.

Step 3: Shape the balls. Working with half of the dough at a time, shape the mixture into 1-inch balls and place them on baking sheets lined with waxed paper. Keep the other half in the refrigerator while you work. Refrigerate the shaped balls for 30 minutes longer.

Step 4: Melt the chocolate. In the top of a double boiler, or in a metal bowl set over barely simmering water, melt the semisweet chocolate chips with the shortening. Stir until the mixture is smooth.

Step 5: Dip the candies. Dip each chilled ball in the melted chocolate and let the excess chocolate drip off. Return the dipped candy to the waxed paper. If you like, top each one with a little additional coconut while the chocolate is still wet.

Step 6: Set. Refrigerate the candies until the chocolate is set.

Step 7: Store. For make-ahead, store the finished candy in an airtight container in the refrigerator.

Tips for Success

• Toast the pecans. Toasting gives a deeper, nuttier flavor.
• Chill in stages. Both chilling steps make the dough easier to roll and dip, so follow the 1 hour and 30 minute times.
• Work in batches. Keep half of the dough in the refrigerator while you shape the other half.
• Melt gently. The recipe calls for barely simmering water. Gentle heat helps the chocolate melt without scorching.
• Stir until smooth. The chocolate and shortening should look glossy and even before you start dipping.
• Let the excess drip off. A thin coating sets neatly and keeps the candies from forming large feet on the waxed paper.
• Add toppings quickly. Sprinkle on coconut right after dipping, while the chocolate is still wet.

How to Know They’re Ready

The dough is ready to roll when it has chilled for an hour and holds together when pressed. The shaped balls are ready to dip after the extra 30 minutes in the refrigerator. After dipping, the candies are finished when the chocolate coating is firm to the touch. The recipe says to refrigerate until set, so give them as long as they need.

What to Serve With Martha Washington Candy

These candies belong on a holiday dessert tray with other bite-sized sweets. Pair them with Christmas Tree Cake Balls, Peanut Butter Snowballs, and Chocolate Covered Cherry Cookies for a colorful assortment. A cup of hot coffee or tea is the perfect drink to serve alongside, and a small box of the candy makes a lovely hostess gift.

Storage

The recipe says to store the candy in an airtight container in the refrigerator, which makes it a good make-ahead treat. The recipe does not give a storage time, so use your own judgment. Place parchment or waxed paper between layers so the candies do not stick together.

Freezing

The source recipe does not cover freezing, and we have not tested it. If you want to prepare the candy ahead, the recipe’s make-ahead method is to keep it in an airtight container in the refrigerator.

Common Mistakes to Avoid

• Skipping the chilling. Warm dough is too soft to roll. Chill it for the full hour, then chill the shaped balls for 30 more minutes.
• Using untoasted pecans. The recipe calls for toasted pecans, which taste noticeably better.
• Mixing up the milks. Use sweetened condensed milk, not evaporated milk.
• Overheating the chocolate. Use barely simmering water, and stir until smooth, so the chocolate does not scorch.
• Leaving too much chocolate on each piece. Let the excess drip off before returning the candy to the waxed paper.
• Working with all the dough at once. The dough softens as it sits. Shape half at a time and keep the rest cold.
• Adding toppings too late. Coconut will not stick once the chocolate has set.

Frequently Asked Questions

How many candies does this recipe make?

It makes about 5 1/2 dozen candies when shaped into 1-inch balls.

Do I have to bake anything?

No. This is a no-bake candy, so there is no oven involved.

Why does the dough need to be chilled twice?

The dough chills for 1 hour so it is firm enough to shape, and then the shaped balls chill for 30 more minutes so they hold their shape when dipped.

What is the shortening for?

The recipe melts 1/4 cup of shortening with the chocolate chips so the coating melts smoothly and is easy to dip.

Can I use a double boiler?

Yes. The recipe suggests the top of a double boiler or a metal bowl set over barely simmering water.

Should I toast the pecans?

Yes. The recipe calls for chopped pecans that have been toasted.

Can I add a cherry on top?

Many versions do, and the photos on this page show one. The tested recipe uses optional additional coconut for topping, so a cherry is an optional extra.

How do I store the candy?

Keep it in an airtight container in the refrigerator.

Recipe Background

Martha Washington candy is a nostalgic confection that has been passed down through generations of home cooks. The story behind the name is debated, so we will not claim that it came from the first First Lady’s own kitchen. What is certain is that the candy has long been a holiday favorite, especially in the South, where coconut and pecans are beloved ingredients.

This recipe is adapted from the Martha Washington Candy recipe by Taste of Home, written here in our own words with the same ingredients, amounts, and method.

Share Your Creation

Did you make this Martha Washington candy? Leave a comment below and tell us how it turned out. Did you add a cherry or extra coconut on top? Who helped you roll and dip? Your tips and photos help other readers decide how to make the recipe their own.

Conclusion

Martha Washington candy brings together a creamy coconut and pecan center and a smooth chocolate shell in a no-bake treat that has been loved for generations. With a little chilling and a bit of dipping, you will have about 5 1/2 dozen candies ready for gift boxes, cookie exchanges, and holiday tables. Make a batch, tuck it in the refrigerator, and watch it disappear.

More Delicious Recipes You’ll Love

• Pecan Pie Truffles Recipe
• Christmas Tree Cake Balls
• Peanut Butter Snowballs
• Vanilla Pecan Pralines
• Chocolate Covered Cherry Cookies

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Nutritional Information

Nutrition values are those published with the source recipe, per piece (about 5 1/2 dozen pieces). Actual numbers will vary with the brands you use and the size of your candies.

Nutrient	Amount per Serving
Calories	196
Carbohydrates	23g
Protein	2g
Fat	13g
Saturated Fat	7g
Cholesterol	9mg
Sodium	43mg
Fiber	1g
Sugar	21g

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