🍬 Martha Washington Candy ❤️✨

Classic bite-sized candies with a creamy coconut-pecan filling dipped in smooth chocolate.

Ingredients

• 2 cups powdered sugar
• 1 can (14 oz) sweetened condensed milk
• ½ cup unsalted butter, softened
• 2 cups shredded sweetened coconut
• 1 cup chopped pecans
• 12 oz semisweet or milk chocolate chips
• 1 tbsp coconut oil or shortening (for smoother coating)

Directions

1. Prepare Filling: Mix powdered sugar, condensed milk, and butter until smooth. Stir in coconut and pecans. Scoop into balls and chill 1–2 hrs.
2. Melt Chocolate: Microwave chocolate chips with coconut oil in 30-sec intervals, stirring until smooth.
3. Coat Candies: Dip chilled balls into melted chocolate. Place on parchment to set.
4. Set: Refrigerate 15–20 min until chocolate hardens.
5. Serve: Store in airtight container in fridge up to 2 weeks.

Details

• Prep Time: 20 minutes
• Chill Time: 2 hours
• Total Time: ~2 hrs 20 min
• Yield: 30 candies
• Kcal: ~150 per candy

Tips

• Use dark chocolate for richer flavor or white chocolate for sweeter variation.
• Sprinkle sea salt on top for a sweet-and-salty twist.

✨ A timeless candy recipe with creamy coconut-pecan centers and luscious chocolate coating—perfect for holidays or gifting!