Martha Washington Candy

Martha Washington Candy is a rich, old-fashioned treat made with coconut, pecans, and sweetened filling dipped in chocolate. I love making these bite-sized candies during the holidays or whenever I want something nostalgic and indulgent. They’re soft, chewy, and covered in a smooth chocolate shell—what’s not to love?

Why You’ll Love This Recipe

I love this recipe because it’s simple, requires no baking, and makes a big batch—perfect for sharing or gifting. The creamy coconut and pecan center is sweet and satisfying, and the chocolate coating gives it that irresistible candy-shop feel. Every bite is a little piece of homemade happiness.

Ingredients

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

• Sweetened condensed milk

• Butter, softened

• Powdered sugar

• Shredded sweetened coconut

• Chopped pecans

• Vanilla extract

• Semi-sweet or dark chocolate chips

• Coconut oil or shortening (for melting the chocolate smoothly)

Directions

1. I combine the butter and sweetened condensed milk in a large bowl, then mix in vanilla.

2. I gradually stir in the powdered sugar, followed by the coconut and chopped pecans, until a thick, sticky dough forms.

3. I chill the mixture for at least 1 hour to make it easier to shape.

4. Once chilled, I roll the mixture into small balls and place them on a parchment-lined tray.

5. I freeze the balls for about 30 minutes so they’re firm enough to dip.

6. I melt the chocolate with a bit of coconut oil until smooth.

7. I dip each ball in the chocolate, letting the excess drip off, then place it back on the tray to set.

8. I let them set completely before transferring to a storage container.

Servings and timing

This recipe makes about 40–50 candies, depending on size. It takes 20 minutes to prepare, plus chilling and dipping time.

Variations

Sometimes I use white chocolate for a different twist or add chopped maraschino cherries to the filling for a fruity surprise. For a stronger coconut flavor, I add a drop of coconut extract. I’ve also rolled the dipped candies in crushed nuts or shredded coconut for texture.

Storage/Reheating

I store the candies in an airtight container in the fridge for up to 2 weeks. They also freeze well—I layer them with parchment paper in a freezer-safe container and thaw before serving. I don’t reheat these since they’re best enjoyed cold or at room temperature.

FAQs

Can I make these without nuts?

Yes. I leave out the pecans or substitute with sunflower seeds or crispy rice for a nut-free crunch.

What kind of chocolate works best?

I prefer semi-sweet or dark chocolate for balance. Milk chocolate also works but makes the candies sweeter.

How do I dip them neatly?

I use a fork or toothpick and gently tap off the excess chocolate before placing on the tray.

Do I need to temper the chocolate?

Not for this recipe. I just chill the dipped candies after coating and they set beautifully with a nice snap.

Can I make these ahead of time?

Definitely. I often make them a week in advance for parties or holiday trays—they hold up perfectly.

Conclusion

Martha Washington Candy is a timeless, sweet treat that I love to make for special occasions—or just to have on hand when I need a little indulgence. I love the creamy, nutty filling and the contrast with smooth chocolate. They’re easy to make, easy to love, and always the first to disappear.

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