Martha Washington Candies.


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


  1. Line a baking sheet with wax paper.
  2. Set aside.
  3. In a large bowl, stir together butter, powdered sugar, vanilla, coconut, condensed milk, and pecans.
  4. Fold in chopped cherries.
  5. Refrigerate mixture for at least two hours.
  6. Using a small cookie scoop, scoop out and roll into balls.
  7. Place onto prepared baking sheet.
  8. Chill until firm, about 20 minutes.
  9. Once firm, add chocolate coating to a microwave-safe bowl and melt according to package instructions.
  10. Dip balls in melted chocolate, shaking off excess.
  11. Place back on wax paper and allow to sit until firm.
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From: 12tomatoes.


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