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Milk chocolate coconut truffles with a pink swirl on top.
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5 from 5 votes

Martha Washington Candies

Martha Washington Candies have a creamy coconut and pecan center with chopped cherries throughout. These bite-sized, chocolate coated balls are similar to a coconut truffles with a slightly creamier center.
Prep Time30 minutes
Chill Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: candy, cherry, chocolate, coconut
Servings: 30 candies
Calories: 334cal
Cost: $15


  • large baking sheet
  • parchment paper
  • Measuring cups and spoons
  • zippered bags (2)
  • large mixing bowl
  • small mixing bowls (2)
  • Spoon
  • Fork
  • Refrigerator
  • two tablespoon sized cookie scooper


  • 1 cup unsalted butter (2 sticks), melted
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract
  • 14 ounces shredded sweetened coconut flakes
  • 14 ounces sweetened condensed milk
  • 10 ounces maraschino cherries chopped and drained (blot with a paper towel until dried)
  • 3 cups pecans chopped
  • 12 ounces pink candy melts You will need an extra ½ cup if you choose to make the swizzle on each candy.
  • 12 ounces chocolate candy melts You will need an extra ½ cup if you choose to make the swizzle on each candy.


  • Add sugar, melted butter, extract, sweetened condensed milk, and coconut to a large bowl and combine with a spoon until all the mixture is wet.
  • Fold in the cherries, and pecans.
  • With gloved hands, form small 2 tablespoon-sized balls. The mixture will be slightly sticky, but still formable. If you have time, chilling the mixture for one hour can help ease the stickiness.
  • Add the formed balls to a parchment lined baking sheet. Once all are formed, add the baking sheet to the freezer for one hour to chill these balls before dipping them in chocolate.
  • Once the candies are firm, it is time to dip them in the candy melts. Add the chocolate or pink melts (do one kind at a time) to a microwave-safe bowl and microwave for 30 seconds. Stir, and then microwave for 15-second intervals stirring in-between each until creamy.
  • Using a fork and spoon, dip each candy into the melted chocolate and shake off any excess, Place each candy on the parchment-lined baking sheet. Swizzle the opposite color over each candy, or add a little extra pinch of shredded coconut. Once they are all done, place the baking sheet in the freezer to firm them up for 30 minutes.
  • Store candies in an airtight container in the refrigerator for up to one week.


Nutritional values may vary and are meant to be a guide.


Serving: 1candy | Calories: 334cal | Carbohydrates: 39g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 142mg | Fiber: 3g | Sugar: 35g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg