Description
A nostalgic no-bake candy: a creamy butter, sweetened condensed milk, coconut and toasted pecan center, chilled, rolled into 1-inch balls and dipped in melted semisweet chocolate.
Ingredients
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
6 cups semisweet chocolate chips
1/4 cup shortening
Additional coconut, for topping (optional)
Instructions
1. In a large bowl, beat the butter, confectioners’ sugar, sweetened condensed milk, and vanilla until blended. Stir in the coconut and pecans.
2. Divide the dough in half. Cover and refrigerate for 1 hour.
3. 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. Refrigerate 30 minutes longer.
4. In the top of a double boiler or a metal bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth.
5. Dip the balls in the melted chocolate and let the excess drip off. Return them to the waxed paper. Top with additional coconut if desired.
6. Refrigerate until set.
7. To make ahead, store in an airtight container in the refrigerator.
Notes
Adapted from the Martha Washington Candy recipe by Taste of Home (Test Kitchen approved).
Yield: about 5 1/2 dozen. Prep time: 45 minutes plus chilling (1 hour, then 30 minutes, then until the chocolate sets).
Nutrition values are those published with the source recipe, per piece.
- Prep Time: 45 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 196
- Sugar: 21g
- Sodium: 43mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 9mg