Martha Washington Candy

Description
A nostalgic Southern confection combining tender coconut and pecan–cherry centers enrobed in smooth chocolate. Sweetened condensed milk and powdered sugar bind shredded coconut, pecans, and chopped maraschino cherries into a rich, creamy filling. Once chilled and formed into bite-sized balls, each piece is dipped in candy coating for a crisp, glossy shell. Perfect for gifting or serving alongside coffee, these candies capture the classic flavors of a holiday treat without any baking.

Ingredients
1 cup butter, melted
1 pound powdered sugar
1 tablespoon vanilla extract
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained and chopped
3 cups finely chopped pecans
16 ounces candy coating (such as Ghirardelli melting wafers or Almond bark)

Instructions
Chop the drained maraschino cherries into small pieces, then blot them on paper towels to remove excess moisture.

In a large bowl, stir together melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and pecans until fully combined into a thick, sticky mixture.

Cover the bowl and refrigerate the filling for at least two hours so it firms up—colder filling will help the chocolate coating set more quickly.

Use a small cookie scoop or a teaspoon to portion out walnut-sized balls (about 1 inch in diameter). Roll each portion between your palms to form smooth, round balls. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes.

Meanwhile, prepare a clean baking sheet lined with fresh parchment paper. Melt the candy coating in a microwave-safe bowl according to package directions, stirring every 30 seconds until completely smooth.

One at a time, dip each chilled filling ball into the melted coating, using dipping tools or two forks to submerge and lift. Tap off any excess coating before setting the candy on the parchment. Allow the coated candies to set at room temperature until the shell is firm, about 30 minutes.

Repeat the dipping process until all the filling balls are coated. Store the finished candies in an airtight container at room temperature for up to two weeks.

Notes
For extra shine on the chocolate shell, stir in a small amount of coconut oil or vegetable shortening when melting the coating.
If your kitchen is warm, briefly chill the dipped candies in the fridge for 5 minutes to help the shell set without pooling at the base.
Variations can include swapping maraschino cherries for finely chopped dried cranberries or adding a teaspoon of almond extract for a nutty aroma.
To make smaller bite-sized candies, roll the filling into ¾-inch balls and reduce chilling times accordingly.