This batch of Martha Washington candies has been a holiday staple in my kitchen for as long as I can remember. I first encountered this retro confection at a neighbor's cookie exchange when I was a teenager — a neat tray of glossy chocolate-covered mounds dotted with pink cherry flecks. I tucked the recipe into my mental recipe box and later recreated it one snowy December when I wanted something nostalgic to gift to friends. The combination of sweet coconut, chewy maraschino cherries, and crunchy pecans wrapped in a buttery, powdered-sugar base always feels celebratory and timeless.

What makes these candies so special is the contrast of textures and flavors: a tender, slightly chewy interior studded with pecan crunch and bright cherry pieces, all enclosed in a thin chocolate shell that snaps softly when you bite. They look deceptively elegant on a cookie tray — glossy, uniform, and festive — but they’re forgiving and easy to make. Over the years I’ve refined small things: blotting the cherries thoroughly, chilling the filling until it’s firm, and tapping off excess coating so the bottoms don’t pool. The result is a tray that disappears quickly at holiday parties and makes a beautiful homemade gift.

Ingredients

• Butter: Use 1 cup (2 sticks) of unsalted butter melted. Unsalted gives you better control over salt levels; I like Plugrá or Land O'Lakes for consistent quality. Melt slowly to avoid separating.
• Powdered sugar: 1 pound (about 4 cups) of confectioners' sugar. Sift if it’s lumpy — this gives a silky texture to the filling and prevents gritty bits in the finished candy.
• Vanilla extract: 1 tablespoon pure vanilla extract. Use pure vanilla for depth — imitation will work, but the flavor is flatter in contrast to rich chocolate.
• Shredded coconut: 14 ounces sweetened shredded coconut. I prefer sweetened for holiday treats because it helps bind the filling and adds chew; Sweetened coconut from brands like Baker's is easy to find.
• Sweetened condensed milk: 14 ounces (one 14-oz can). This acts as the binder and sweetness backbone; Eagle Brand is the classic choice and yields consistent texture.
• Maraschino cherries: 10 ounces, drained and finely chopped. Drain well and pat dry to prevent excess moisture from softening the filling; Luxardo-style cherries are beautiful but ordinary maraschino are traditional.
• Pecans: 3 cups finely chopped. Toast lightly for extra flavor if desired — pecans add crunch and a buttery note that balances the sweet filling.
• Candy coating: 16 ounces candy coating such as Ghirardelli melting wafers or almond bark. These melt smooth and set glossy; choose your favorite chocolate flavor.

Instructions

Prep the cherries: Chop 10 ounces of maraschino cherries into small pieces and place them on a stack of paper towels. Press additional paper towels over them to remove as much brine as possible — this prevents the filling from becoming too wet and helps the candies hold their shape. Aim for pieces small enough to distribute evenly through the filling. Mix the filling: In a large bowl combine 1 cup melted butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded coconut, one 14-ounce can sweetened condensed milk, the drained chopped cherries, and 3 cups finely chopped pecans. Use a sturdy spoon or your clean hands to fold until uniformly combined. The mixture should be moist but firm enough to form into balls. If it’s too loose, add a little more powdered sugar by the tablespoon. Chill the mixture: Cover the bowl and refrigerate for at least 2 hours — longer is fine and often makes dipping easier. Cold filling firms up and produces neater, less sticky balls. The colder the filling, the quicker the chocolate shell will set when dipped. Form balls: Using a small scoop or your hands, form the chilled filling into balls about 1 inch in diameter (walnut-size). Place them on a parchment-lined baking sheet. Chill the formed balls for about 20 minutes to firm them before dipping; this reduces chocolate pooling and helps the coating adhere evenly. Melt the coating: Prepare 16 ounces of candy coating according to package directions, using a microwave in 20–30 second intervals and stirring between bursts or using a double boiler for gentle heat. Stir until completely smooth; overheating can seize the coating. Dip and set: Using dipping tools or two forks, lower each ball into the melted coating, tap off excess, and transfer it back to the parchment-lined sheet. Work quickly but carefully to avoid fingerprints and pooling. If too much coating pools on the bottom, gently trim once set. Repeat until all candies are covered. Allow to set at room temperature or refrigerate briefly to speed up the process. Storage: Store candies in an airtight container at room temperature for up to two weeks. Use parchment between layers to prevent sticking.

Storage Tips

Store finished candies in an airtight container at room temperature for up to two weeks — avoid humid or hot spots which can cause the coating to bloom. If you need to store longer, freeze them individually on a tray until solid, then transfer to a freezer-safe container with parchment between layers; they will keep for up to three months. To thaw, move to the refrigerator for a few hours then bring to room temperature before serving to avoid condensation on the chocolate. Use flat, rigid containers to prevent crushing during storage or transport.

Ingredient Substitutions

If you prefer a different nut, replace pecans with walnuts or slivered almonds in a 1:1 ratio; toasted nuts amplify flavor. For a lower-sugar approach swap half the powdered sugar for finely ground almond flour, though texture will be denser. Use unsweetened shredded coconut plus a touch more sweetened condensed milk if you want to cut added sugar. If cherries aren’t available, chopped dried cherries or drained glacé cherries work; reduce added moisture if using dried. For dairy-free, use vegan butter and a dairy-free condensed milk alternative, but expect slight texture differences.

Serving Suggestions

Arrange candies on a platter lined with festive paper or in cupcake liners for a polished look. They pair beautifully with coffee or a nutty dessert wine; a small plate with contrasting textures like candied orange peel or rosemary shortbread elevates presentation. For cookie exchanges, place them in small bakery boxes tied with ribbon. Garnish with a single pecan half or a tiny cherry piece before the coating fully sets for a signature look. They’re also lovely tucked into homemade gift baskets alongside spiced nuts and homemade cocoa mix.

Cultural Background

These candies are a retro American holiday treat, often associated with mid-20th-century home cooking and festive cookie trays. The name evokes the early American period, though the confection itself is a later creation combining imported ingredients like coconut and maraschino cherries with staple pantry items. Variations show up regionally in the U.S., where families adapt the mix-ins to suit local preferences — pecans in the South, walnuts in New England — and the candy has persisted as a nostalgic symbol of homemade holiday hospitality.

Seasonal Adaptations

For winter holidays keep the original mix and use dark or milk candy coating. For spring, swap cherries for finely chopped dried strawberries and use white chocolate coating with pastel sprinkles. Add a pinch of cinnamon or orange zest for a seasonal twist, or fold in candied ginger pieces for a holiday spice note. For Valentine’s Day, tint the coating slightly pink with oil-based food coloring for a playful presentation.

Meal Prep Tips

Double the mixture and form all balls at once, then freeze half on a baking sheet until firm and bag them for future dipping — this streamlines holiday prep. Keep dipping tools and coating warmed gently in a double boiler to maintain fluidity. Use silicone mats or parchment to prevent sticking, and label storage boxes with date and flavor notes. If packaging for gifts, include a small card with best-by date and storage instructions so recipients enjoy them at peak quality.

These candies are one of those recipes that bridge generations: simple to make, easy to scale, and full of nostalgic charm. Invite a friend over, put on some music, and enjoy how the kitchen fills with buttery-coconut aromas as you form each perfect candy.