Martha Washington Candies Coconut Cherry

These Martha Washington Candies are my go-to choice for a holiday treat that feels both vintage and festive. With coconut, pecans, and cherries tucked inside a creamy filling and coated in chocolate, these little candies always get rave reviews and make a beautiful addition to any cookie tray. I love making a big batch because they keep so well and are perfect for gifting to friends and neighbors during Christmas.

My family asks for these every December ever since I surprised them with a tray five years ago. They quickly became a new Christmas tradition and everyone requests a tin for themselves.

Ingredients

• Butter melted: creates a rich and creamy base use unsalted for best flavor
• Powdered sugar: sweetens and helps the filling set choose a brand with extra fine texture
• Vanilla extract: brings warmth and aroma buy pure vanilla for the deepest flavor
• Shredded coconut sweetened: adds chew and tropical flavor look for moist flakes without preservatives
• Sweetened condensed milk: gives a creamy silky consistency shake can before opening to blend
• Maraschino cherries chopped: add fruity brightness drain and blot well for less moisture
• Pecans finely chopped: add crunch and nutty richness fresh pecans have the sweetest flavor
• Candy coating or melting wafers: create a smooth chocolate shell Ghirardelli and almond bark both work well pick good quality for easy melting

Step-by-Step Instructions

Prepare the Cherries:

Chop cherries into small pieces then place them on paper towels to absorb the liquid and blot dry with extra towels for less moisture in the filling

Mix the Filling:

Combine the melted butter powdered sugar vanilla extract shredded coconut sweetened condensed milk chopped cherries and chopped pecans in a large mixing bowl and stir until everything is evenly coated and thick

Chill the Mixture:

Refrigerate the filling for at least two hours until it is firm the colder it is the easier it will be to roll later and the chocolate will set up faster

Form the Balls:

Scoop out portions about the size of a walnut or one inch roll between your hands to form a smooth ball and place on a tray chill the balls again for 20 minutes to make dipping easier

Prepare the Chocolate:

Line a baking sheet with parchment paper melt the candy coating or melting wafers according to the package instructions using a microwave or double boiler so the chocolate is smooth and glossy

Dip and Set the Candies:

Using a fork or dipping tool lower each chilled ball into the chocolate let any excess drip off then set it on the lined baking sheet repeat with all the candies making sure each one is evenly coated

Let Set and Store:

Allow the candies to cool and set at room temperature then transfer to an airtight container for storage they stay fresh up to two weeks on the counter

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I look forward to the moment every year when the kitchen fills with the scent of coconut and vanilla as I mix the filling My favorite ingredient is the maraschino cherries that add a pop of color and sweetness and remind me of helping my mom stir huge bowls of candy for holiday gifts

Storage Tips

Store the finished candies in an airtight container away from direct sunlight or heat If your home is warm move them to the refrigerator and bring to room temperature before serving The undipped balls can be frozen in a single layer in a freezer bag for up to one month just thaw slightly before dipping

Ingredient Substitutions

If you are out of pecans walnuts work well or try almonds for a twist Unsweetened coconut also works with a bit more powdered sugar added If you prefer less sweetness use dark chocolate coating instead of milk

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Serving Suggestions

Pile these candies high on a festive platter with other classic treats like fudge and cookies Wrap them in wax paper or place in mini cupcake liners for a homemade gift You can even drizzle white chocolate on top for a pretty look

Cultural and Historical Context

Martha Washington Candies trace their roots to old fashioned American holiday traditions Named after George Washington’s wife they are a nostalgic treat often found at church bazaars and Christmas dessert tables The combination of coconut fruit and nuts is a time honored flavor pairing meant to evoke holiday cheer

Recipe FAQs

→ What type of chocolate works best for coating?

Candy coating wafers, almond bark, or high-quality melting chocolate provide a smooth, glossy finish and set up well at room temperature.

→ Can I use unsweetened coconut instead of sweetened?

Sweetened coconut adds moisture and flavor, but unsweetened can be substituted for less sweetness. Adjust sugar to taste.

→ How do I prevent the chocolate from pooling at the base?

Allow excess chocolate to drip off each ball using dipping tools, and let candies set on parchment to minimize pooling.

→ Can these candies be made ahead of time?

Yes, they store well in an airtight container at room temperature for up to two weeks, ideal for holiday preparations.

→ Is it possible to freeze Martha Washington Candies?

Yes, freeze in single layers separated by parchment in airtight containers for up to two months. Thaw at room temperature before serving.

→ Can I omit the cherries or substitute with another fruit?

Chopped dried cranberries or raisins can be used as a substitute, or you can leave the fruit out for a more classic coconut-pecan filling.