Martha Washington Candies

There’s something so timeless about Martha Washington Candies. These old-fashioned no-bake treats are rich, sweet, and packed with all the flavors that make holiday candy trays irresistible—coconut, pecans, cherries, sweetened condensed milk, and a smooth chocolate coating. They look fancy, taste nostalgic, and somehow always disappear faster than expected.

I love recipes like this because they feel like they came straight from a handwritten family recipe box. Martha Washington Candies have that unmistakable homemade charm, and even though they look like something you picked up from a specialty candy shop, they’re surprisingly simple to make in your own kitchen. With a little mixing, chilling, rolling, and dipping, you end up with a beautiful batch of candies perfect for sharing.

Why I Love This Recipe

This recipe checks every box for me when it comes to homemade candy. First, it’s full of texture. The shredded coconut adds chewiness, the pecans bring crunch, and the chopped cherries give each bite a pop of sweetness and color. Then everything gets wrapped in a layer of chocolate, which pulls the whole candy together.

I also love that these are ideal for holidays, gifting, and make-ahead dessert trays. Since the filling needs time to chill, it’s the kind of recipe that fits nicely into a prep-ahead baking schedule. And because they make a generous batch, they’re perfect for parties, cookie exchanges, and festive tins.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 pound powdered sugar
• 1 tablespoon vanilla extract
• 1 (14-ounce) package sweetened shredded coconut
• 1 (14-ounce) can sweetened condensed milk
• 1 (10-ounce) jar maraschino cherries, drained and chopped
• 3 cups pecans, finely chopped
• 16 ounces chocolate coating

Swaps and Notes

A few helpful adjustments can make this recipe even easier or better suited to your preferences.

• Butter: Unsalted butter is best so you can control the flavor balance.
• Coconut: Sweetened shredded coconut is the classic choice here and helps create the signature texture.
• Pecans: Finely chopped pecans work best so the candies roll easily and hold together well.
• Cherries: Drain the maraschino cherries very well and pat them dry if needed. Too much extra liquid can make the mixture too soft.
• Chocolate coating: Candy coating makes dipping easier, but melted chocolate chips with a little coconut oil can also work in a pinch.
• Texture note: If the mixture feels too soft to roll, chill it a bit longer before shaping.

How to Make Martha Washington Candies

1. Prep the pan

Line a baking sheet or tray with wax paper and set it aside. This will keep the candies from sticking after they’re dipped in chocolate.

2. Mix the filling

In a large bowl, stir together the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, and finely chopped pecans. Once that mixture is well combined, gently fold in the chopped maraschino cherries.

3. Chill the mixture

Cover the bowl and refrigerate the candy mixture for at least 2 hours. This step is important because it firms up the filling and makes it much easier to scoop and roll.

4. Scoop and shape

Using a small cookie scoop, portion the mixture and roll it into balls. Place each one on the prepared baking sheet. Once all the candies are shaped, chill them again until firm, about 25 minutes.

5. Melt the chocolate

Place the chocolate coating in a microwave-safe bowl and melt according to the package directions, stirring until smooth.

6. Dip the candies

Dip each chilled candy ball into the melted chocolate, letting the excess drip off before placing it back onto the wax paper.

7. Let them set

Allow the chocolate coating to firm up completely before serving or storing. Once set, the candies are ready to enjoy.

Tips for Success

These little candies are simple, but a few tricks make the process smoother:

• Drain the cherries thoroughly so the filling doesn’t become too wet.
• Chill the filling fully before rolling to make shaping easier.
• Use a cookie scoop for evenly sized candies.
• Work in batches when dipping so the centers stay cold and firm.
• Let excess chocolate drip off for a cleaner finish.
• Store the candies in a cool place so the coating stays nice and set.

Serving Suggestions and Pairings

Martha Washington Candies are perfect on holiday cookie trays, dessert platters, or wrapped up in gift boxes for friends and neighbors. They pair especially well with coffee, hot cocoa, or a simple after-dinner dessert spread.

If you’re building out a festive sweets table, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are a natural fit alongside these candies because they share that rich nutty flavor. For more chocolate-covered fun, These Chocolate Oreo Hearts Are My Favorite No-Bake Valentine’s Treat bring the same easy, dipped-dessert appeal. And if you want something especially whimsical for the holiday season, These Snow Globe Cookies Are My Favorite Holiday Baking Project Ever make a beautiful addition to any dessert table.

Nutritional Information Per Serving

Approximate nutrition per serving, based on 12 servings:

• Calories: 540
• Protein: 5g
• Carbohydrates: 52g
• Fat: 36g
• Saturated Fat: 15g
• Sugar: 44g
• Fiber: 3g
• Sodium: 95mg

These values can vary based on the chocolate coating and exact ingredient brands used.

Storage and Leftover Tips

These candies store very well, which is one of the reasons they’re such a great make-ahead treat.

• Refrigerator: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months.
• Layering tip: Separate layers with wax paper to prevent sticking.
• Serving tip: Let them sit at room temperature for a few minutes before serving for the best texture.

More Recipes You Will Love

If you enjoy nostalgic sweets and easy dessert recipes, there are plenty more worth trying. These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are a great choice when you want something rich and crowd-friendly. These Cake Mix Cookies Are My Go-To Shortcut for Easy Foolproof Treats are perfect for quick baking days, and This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd is always a comforting classic for gatherings.

Final Thoughts

Martha Washington Candies are one of those classic homemade treats that never go out of style. They’re rich, pretty, easy to make ahead, and filled with the sweet old-fashioned flavors people love. Whether you’re making them for a holiday tray, a homemade gift, or just because you’re craving something nostalgic, they’re always a good idea.

If you make them, I’d love to hear how they turned out. Did you keep them classic, or add your own twist to the chocolate coating? Share your feedback and follow along for more easy, crowd-pleasing recipes from Jason Griffith at Chef Maniac.