This recipe for Martha Washington candies has been a holiday mainstay in my kitchen for years. I first tasted these hand-dipped treats at a neighbor's Christmas open house and immediately scribbled down the ingredients, determined to recreate the nostalgic chew and nutty crunch at home. The combination of sweetened shredded coconut, toasted pecans, and bright maraschino cherries bound together with a buttery, sweet filling and covered in chocolate is deceptively simple. Each bite balances chewy, crunchy, and smooth textures, with the cherries adding a surprising pop that feels festive and old-fashioned.

I began making this batch the December after I had my first child—between naps I would melt wafers and dip small walnut-sized balls, lining them up on parchment while holiday music played. They quickly became the candy we handed out to neighbors and included on cookie trays for school parties. What makes them special is how approachable the method is: no tempering required, a small number of pantry-friendly ingredients, and a result that looks far more impressive than the effort required. Once you make them you’ll notice how well they travel, how forgiving they are to size variations, and how quickly they disappear at gatherings.

Ingredients

• Butter (1 cup, melted): Choose unsalted butter and melt slowly so it doesn’t separate. Butter adds richness and helps the filling set. I prefer a European-style butter like Kerrygold for depth of flavor, but any unsalted block will work.
• Powdered sugar (1 pound): Provides structure and sweetness. Sift if it’s clumpy for a smoother texture. The fine milled sugar blends easily with the butter for a uniform dough.
• Vanilla extract (1 tablespoon): Use pure vanilla if possible; it gives aromatic warmth that brightens the candy without overpowering the coconut and cherries.
• Shredded coconut, sweetened (14 ounces): Sweetened desiccated coconut offers chew. Look for medium shredding (not too large) so the balls form evenly. Toasting is optional but adds a toasty note.
• Sweetened condensed milk (14 ounces): Acts as binder and adds a creamy, caramel-like sweetness and chew. Use a standard 14-ounce can.
• Maraschino cherries (10 ounces, drained & chopped): Chop finely and blot dry to avoid excess moisture. The cherries contribute color and those little pops of fruity acidity.
• Pecans (3 cups, finely chopped): Lightly toast and chop finely so they distribute through the filling and create a pleasing crunch without shredding the balls apart.
• Candy coating (16 ounces): Use melting wafers such as Ghirardelli melting wafers, almond bark, or a good-quality candy coating for a glossy, easy-to-dip finish. Choose chocolate or white chocolate wafers per your preference.

Instructions

Prepare the cherries: Drain 10 ounces of maraschino cherries and chop them into small pieces. Place the chopped cherries on a stack of paper towels and gently blot to remove excess syrup. Removing moisture is crucial—too much liquid will make the filling sticky and prevent it from setting properly. Mix the filling: In a large bowl combine 1 cup melted butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded sweetened coconut, 14 ounces sweetened condensed milk, the drained chopped cherries, and 3 cups finely chopped pecans. Fold gently but thoroughly until everything is evenly incorporated—aim for a cohesive, slightly tacky mixture that holds together when pressed. Chill the mixture: Cover the bowl and refrigerate the mixture for at least two hours. Chilling firms up the fat and makes scooping and rolling easier; the colder the filling, the quicker the chocolate coating will set and the neater your candies will look. Form into balls: Using a small scoop or your hands, form the chilled filling into walnut-sized balls (about 1 inch). Place them on a parchment-lined baking sheet and return to the refrigerator for 20 minutes—this extra chill step helps them hold shape during dipping. Melt the coating: Line a baking sheet with fresh parchment. Melt 16 ounces of candy coating according to package directions—either in short bursts in the microwave (stirring between bursts) or over a double boiler. Keep the coating smooth and at dipping consistency, not too hot. Dip and set: Working quickly, dip each chilled ball into the coating with dipping tools or a fork, tapping off excess so coating doesn't pool on the bottom. Place dipped candies back on the lined baking sheet. If excess pools too much, use a small offset spatula to tidy the bottom before it fully sets. Repeat until all pieces are covered. Store: Allow the coating to set completely at room temperature. Store finished candies in an airtight container at room temperature for up to two weeks. For longer storage, freeze tightly wrapped layers for up to 3 months.

Storage Tips

Store the candies in a single layer or with parchment between layers in an airtight container. At room temperature they keep well for two weeks—avoid humid spots or warm kitchens where the coating can soften. For longer storage, freeze in a tightly sealed container for up to three months; thaw in the refrigerator overnight before serving. When transporting, use small tins with parchment to prevent rubbing; if stacking is necessary, separate layers with cupcake liners or wax paper to maintain the glossy coating.

Ingredient Substitutions

If you have nut allergies, substitute the pecans with finely chopped toasted sunflower seeds or use crushed pretzel pieces for a salty contrast (note: pretzels introduce gluten). For a dairy-free version, use vegan butter and a dairy-free condensed milk alternative; also choose a dairy-free candy coating. If you prefer a less sweet result, use unsweetened shredded coconut and reduce powdered sugar by 10–15%, but be aware the texture will be drier so increase condensed milk slightly to compensate.

Serving Suggestions

Arrange the candies on a festive tray with doilies or in small paper candy cups for a polished presentation. They pair beautifully with coffee, black tea, or a nutmeg-spiced eggnog. For a dessert platter, serve alongside shortbread and spiced cookies; the contrast in textures makes for an inviting selection. Add a sprinkle of coarse sea salt on top of dark chocolate-coated pieces for a grown-up twist.

Cultural Background

Martha Washington candies are a nostalgic American holiday confection, often tied to mid-20th-century home baking traditions. They carry the name of the first First Lady but are not directly linked to historical recipes from the Washington household; rather, the name evokes an old-fashioned, genteel quality. Through the decades the candies have appeared on holiday tables across the United States and have been adapted regionally—some versions include chopped almonds, candied fruit, or different coatings.

Seasonal Adaptations

In winter, substitute chopped glace cherries with dried cranberries plumped in warm water for a tart note. For a summery twist swap the cherries for chopped freeze-dried strawberries and use white chocolate coating with a raspberry drizzle. At holiday time, consider adding a pinch of cinnamon or orange zest to the filling for warming seasonal aromatics that complement the coconut and pecans.

Meal Prep Tips

Prepare the filling up to 3 days in advance and keep it chilled; scoop and shape into balls just before dipping to save time. Alternatively, form and freeze the raw balls on a tray, then store frozen in a sealed bag; dip directly from frozen but expect slightly more condensation—dab frozen centers briefly with a paper towel before dipping. Keep a small warming station for your melting wafers and work in batches to avoid reheating the coating repeatedly, which can cause graininess.

These candies are one of those simple pleasures that feel like a celebration every time you make them. They’re forgiving, transportable, and always welcome on a holiday table. Try making a double batch for gifting—you’ll be glad you did.