Martha Washington Candies Coconut Cherry (Print-Friendly Version)
Sweet coconut, pecans, and cherries dipped in chocolate for classic holiday confections everyone enjoys.
# Ingredients:
→ Candy Mixture
01 -
1 cup melted butter
02 -
1 pound powdered sugar
03 -
1 tablespoon vanilla extract
04 -
14 ounces shredded coconut (sweetened)
05 -
14 ounces sweetened condensed milk
06 -
10 ounces maraschino cherries, drained and chopped
07 -
3 cups finely chopped pecans
→ Coating
08 -
16 ounces candy coating (e.g., Ghirardelli melting wafers, almond bark)
# Steps:
01 -
Chop cherries into small pieces and place on a paper towel to absorb liquid. Blot dry with additional paper towels.
02 -
In a large bowl, combine melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and pecans. Mix thoroughly.
03 -
Refrigerate the mixture for at least two hours to firm up. The colder the filling, the quicker the chocolate will set.
04 -
Form the mixture into balls about 1 inch in size (approximately the size of a walnut). Refrigerate the balls for 20 minutes to firm further.
05 -
Line a baking sheet with parchment paper. Melt candy coating according to the package directions.
06 -
Dip each ball into the melted candy coating, using dipping tools if available. Tap off excess coating and place the coated balls on the lined baking sheet. Allow the chocolate to set.
07 -
Repeat the dipping process until all candy balls are coated. Trim any pooled chocolate at the base of the candies, if necessary.
08 -
Store the finished candies in an airtight container at room temperature for up to two weeks.
# Notes:
01 -
Store candies in an airtight container at room temperature for up to two weeks.