Description
These homemade Martha Washington Candies are sweet, coconut-filled treats covered in creamy milk chocolate. With a soft center of coconut and pecans, this classic confection is perfect for the holidays or any sweet occasion!
Ingredients
Scale
- 1 cup sweetened condensed milk
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 14 ounces sweetened shredded coconut
- 2 cups chopped pecans
- 1 pound milk chocolate candy coating
Instructions
- In a mixing bowl, combine sweetened condensed milk, butter, and vanilla extract.
- Gradually mix in powdered sugar, coconut, and pecans until well combined.
- Shape the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator until firm.
- Melt the chocolate candy coating in a microwave-safe bowl according to package instructions.
- Dip each coconut ball into the melted chocolate, ensuring it is completely coated.
- Place the coated balls back on the parchment paper and let them set.
- Enjoy your Martha Washington Candy!
Notes
- If the coconut mixture is too sticky to shape into balls, refrigerate it for a short time to firm it up.
- You can store these candies in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes