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Martha Washington Candies

Martha Washington Candies

Martha Washington Candies

As the story goes, these candies came from Martha Washington’s recipe collection. Not these very ones, as I have made a few changes myself, but this type of candy was created years ago and has become quite popular around Christmastime. Whether true or not, I enjoy picturing Martha and George passing these candies around as their guests dined.

  • Author: Addie Gundry
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 24 candies 1x
  • Category: Desserts


  • 1 1/2 cups pecans
  • 1 cup sweetened flaked coconut
  • 2 cups powdered sugar
  • 4 tablespoons (1/2 stick / 1/4 cup) unsalted butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups melting chocolate wafers


  1. Line a baking sheet with parchment paper.
  2. Place the pecans and coconut in a food processor and pulse until finely chopped.
  3. Using a stand mixer fitted with the wire whip or a handheld mixer and a large bowl, cream together the sugar and butter. Add the milk and coconut-pecan mixture and mix until well combined.
  4. Roll the mixture into small balls and place on the lined baking sheet.
  5. Place in the refrigerator for at least 1 hour to firm up.
  6. In a microwave-safe bowl, melt the chocolate on 50% power in 30-second increments, stirring in between, until melted.
  7. Dip each ball into the chocolate coating using a fork, allowing the excess to drip back in the bowl when fishing out with a spoon.
  8. Place on a sheet of parchment paper and continue dipping the candies until all are coated. Refrigerate until ready to eat.

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