Chocolate-Coated Martha Washington Coconut Candy

Martha Washington Candy
Martha Washington Candy. Diana Rattray
  • 27 mins
  • Prep: 25 mins,
  • Cook: 2 mins
  • Yield: 72 chocolates (72 servings)
Ratings (16)

These chocolate-coated Martha Washington candies are very easy to make and everyone will love them! The creamy coconut pecan filling is simply a mixture of sweetened condensed milk, coconut, pecans, and powdered sugar. 

Use chocolate chips or specialty dipping chocolate to coat the candy.

What You'll Need

  • 2 pounds confectioners' sugar (sifted)
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine (melted)
  • 3 cups pecans (chopped)
  • Dipping Chocolate:
  • 1/4 of a cake of paraffin wax
  • 12 ounces semisweet chocolate chips

How to Make It

  1. Line a baking pan or tray with wax paper or parchment paper.
  2. In a large bowl combine the confectioners' sugar with the condensed milk, coconut, melted butter, and pecans.
  3. With your hands, shape the mixture into balls and place on the pan or tray. Refrigerate the candy until the balls are very firm.
  4. Meanwhile, melt the wax and milk chocolate chips together in double boiler. 
  5. Dip the chilled balls in dipping chocolate and let cool.
  1. Store the candy in an airtight container in the refrigerator.

Tips and Variations

  • Replace the wax and chocolate chip mixture with 1 pound of almond bark for candy coating. Melt as directed and dip the candy to coat thoroughly.