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This easy old fashioned Martha Washington candy recipe brings together sweet coconut, juicy cherries and crunchy pecans inside a creamy filling covered in chocolate. Each piece is rolled by hand so the candies look like something from a small family candy shop. The recipe is simple enough for a lazy baking day and makes a big batch you can share, gift or keep in the fridge for little holiday treats.
Martha Washington candy is an old fashioned coconut, cherry and pecan chocolate dipped treat that brings homemade charm to holiday trays and gift boxes.
If you have a sweet tooth, also try gingerbread man cookies, gumdrop nougat, chocolate truffles, York peppermint patties and buckeyes.
Why You’ll Love It
Classic holiday nostalgia: This is the kind of candy people remember from tins on the counter and big family gatherings.
Rich texture in every bite: Coconut, cherries and pecans give the centers a mix of chew, sweetness and crunch under the chocolate shell.
Great for gifting: The candies look pretty lined up in small boxes, jars or treat bags, decorated with a simple ribbon.
Martha Washington Candy Balls Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Brings richness and helps the filling set with a smooth, creamy texture.
Vanilla extract: Adds warm flavor and rounds out the sweetness of the filling.
Sweetened condensed milk: Binds the mixture and gives the candy its dense, fudgy sweetness.
Powdered sugar: Thickens the filling so it holds its shape when you roll it into balls.
Sweetened shredded coconut: Coconut flakes add flavor and chew throughout the centers. Unsweetened coconut works, but candies will be less sweet and slightly drier.
Maraschino cherries: Provide color and little bursts of cherry flavor in the mixture.
Pecans: Give the filling a nutty crunch that balances the sweet coconut and juicy cherries.
Semi sweet chocolate chips: Melt into a smooth chocolate coating for dipping the chilled centers.
Shortening: Helps the melted chocolate coat evenly and set with a soft shine. A tablespoon of vegetable oil or coconut oil would work instead.
How to Make Martha Washington Balls
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the base: Beat the softened butter with the vanilla.
Mix in condensed milk: Blend in the sweetened condensed milk.
Add powdered sugar: Gradually mix in the powdered sugar to achieve a dough.
Stir in add ins: Fold in the sweetened coconut flakes, cherries and pecans.
Chill the filling: Cover the bowl and refrigerate.
Roll the balls: Shape the cold mixture into small balls and arrange on a parchment lined baking sheet.
Firm the centers: Chill the tray again.
Melt the chocolate: Gently melt the chocolate chips with the shortening.
Dip the candies: Dip each cold ball into the chocolate, let extra drip off, then place back on the parchment to set.
Substitutions and Variations
Chocolate choices: Use dark chocolate for a deeper flavor or milk chocolate for a softer, sweeter shell. White chocolate is another option.
Nut options: Swap the chopped pecans for walnuts, almonds or hazelnuts. Or swap out the nuts for extra coconut if preferred.
Cherry style: Use well dried chopped dried cherries instead of chopped maraschino cherries for a stronger cherry taste and less syrup.
Chocolate cherry filling: Add 2 tablespoons cocoa powder to the filling before rolling.
Almond Joy style: Add ½ teaspoon almond extract and use toasted almonds (and try my Almond Joy cookies too!)
Peppermint twist: Stir in ½ cup crushed peppermint and dip in dark chocolate.
Without coconut: Leave out the coconut and add extra chopped nuts and a little more powdered sugar so the filling still rolls well.
Dairy-free version: Use plant based butter sticks, dairy-free chocolate chips and a dairy-free condensed milk-style product.
Gluten-free focus: Choose gluten-free labeled chocolate, coconut and flavorings so the candies work for gluten-free guests.
Fun toppings: Add sprinkles, crushed nuts or a drizzle of contrasting chocolate over the wet coating for extra texture.
Snowball version: Skip dipping them in chocolate and roll in powdered sugar instead.
Serving Suggestions
With a hot drink: These candies pair beautifully with candy cane hot chocolate or a pumpkin spice latte.
On a holiday cookie tray: Whip up other festive cookies too, such as pinwheel cookies, hot cocoa cookie cups or any of these holiday cookie box favorites.
How to Store Martha Washington Candy Balls
Store: Store candies in an airtight container in the fridge, layered with parchment, for up to 2 weeks.
Freeze: Freeze in a freezer safe container with parchment between layers for up to 3 months.
Thaw: Move frozen candies to the fridge and let them thaw slowly so condensation doesn’t form on the chocolate.
Top Tips
Blot chopped cherries: Pat them with a paper towel so extra syrup doesn’t make the filling too soft.
Keep the mixture cold: Leave most of the rolled centers in the fridge and only bring out a few at a time to dip.
Use a small scoop: Portion the mixture evenly with a scoop so the balls chill and coat at the same rate.
Smooth chocolate coating: Warm the chocolate in short bursts and stir often so it stays silky instead of grainy.
Fix thick chocolate: Stir in a little extra shortening if the coating starts to feel too thick for dipping.
Martha Washington Candy Balls FAQs
The mixture wasn’t chilled long enough or the cherries added extra moisture. Chill the bowl until the dough feels firm and make sure the cherries are well drained and dried before mixing.
The centers are too warm. Chill the rolled balls until they’re very firm and only take a few out of the fridge at a time while you dip.
Use fresh chocolate, melt it gently and avoid getting any water into the bowl. Let the dipped candies sit at room temperature for a short time before putting them in the fridge.
They’re called Martha Washington candies for branding, not because Martha was in the kitchen rolling coconut balls at Mount Vernon! The recipe isn’t in her original cookbooks and seems to be a later Southern or community cookbook invention. Like “Martha Washington pie” or “Mary Lincoln cake,” someone used a famous First Lady’s name to make a candy sound old, fancy and “traditional,” and the name just stuck.
Martha Washington Candy Recipe
Martha Washington Candy
Equipment
Ingredients
- 1 Cup unsalted butter, softened
- 1 Tablespoon vanilla extract
- 14 Ounces sweetened condensed milk
- 4 Cups powdered sugar
- 5 Cups sweetened shredded coconut
- 10 Ounces maraschino cherries, drained and chopped
- 2 Cups pecans, chopped
- 6 Cups semi-sweet chocolate chips
- 2 Tablespoons shortening
Instructions
- Beat the softened butter and vanilla extract together in a large mixing bowl until smooth.
- Mix in the sweetened condensed milk until fully combined.
- Add the powdered sugar and blend until a thick dough forms.
- Stir in the shredded coconut, chopped maraschino cherries, and chopped pecans until evenly mixed.
- Cover the bowl and place in the refrigerator for an hour to firm up.
- Roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for about 1 additional hour or until completely firm.
- Melt the chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled candy ball into the melted chocolate, let excess drip off, and place them back on the baking sheet.
- Chill again until the chocolate coating is completely set.
Notes
Keep the mixture cold: Leave most of the rolled centers in the fridge and only bring out a few at a time to dip.
Use a small scoop: Portion the mixture evenly with a scoop so the balls chill and coat at the same rate.
Smooth chocolate coating: Warm the chocolate in short bursts and stir often so it stays silky instead of grainy.
Fix thick chocolate: Stir in a little extra shortening if the coating starts to feel too thick for dipping.
Nutrition
Martha Washington candy has the kind of homemade charm that makes people linger around the dessert table for just one more piece. The coconut, cherries and pecans turn the centers into a rich, chewy filling that pairs so well with the simple chocolate shell. Because the candies keep well in the fridge and freezer, you can build up a stash for parties, family visits or quiet evenings when a small sweet bite sounds good. It’s one of the tastiest Christmas traditions to bring back every season and a fun recipe to share with kids or friends in the kitchen.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
