Martha Washington Candy
Indulge in Martha Washington Candy! These no-bake coconut-pecan bites are dipped in chocolate for a sweet, creamy treat perfect for any occasion.
- Prep Time: 2 hours (includes chilling)
- Cook Time: 5 minutes (for melting the chocolate)
- Total Time: 2 hours, 35 minutes
- Yield: 24-30 candies
- Category: Candy
- Method: Chilled, Dipped, No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 package (12 oz) semi-sweet chocolate chips
- 1 tablespoon shortening or coconut oil (optional, for thinning the chocolate)
Instructions
- Mix the Filling: In a large bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, vanilla extract, softened butter, and powdered sugar. Stir until well blended and a thick dough forms.
- Chill the Mixture: Refrigerate the coconut mixture for about 1-2 hours or until it firms up enough to handle easily.
- Shape the Candy: Once the mixture has chilled, scoop out tablespoon-sized portions and roll them into small balls. Place the formed balls onto a parchment-lined baking sheet.
- Freeze the Balls: Place the baking sheet with the candy balls into the freezer and chill for about 30 minutes or until firm.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and shortening (if using) in 30-second intervals, stirring in between, until smooth.
- Dip the Candy: Using a fork or toothpick, dip each candy ball into the melted chocolate, coating it completely. Let any excess chocolate drip off, then place the candy back onto the parchment-lined sheet.
- Let the Candy Set: Allow the chocolate-coated candy to set at room temperature or refrigerate until the chocolate hardens.
- Serve or Store: Once set, store the Martha Washington Candy in an airtight container. Enjoy!
Find it online: https://mymotherkitchen.com/martha-washington-candy/