Travel back in time by creating this nostalgic delicacy. Much like their taste, the Martha Washington Candies boast a rich history that makes every bite more satisfying.
Place the pecans and coconut in a food processor and pulse until finely chopped.
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.
Roll the mixture into small balls and place on the lined baking sheet.
Place in the refrigerator for at least 1 hour to firm up.
In a microwave-safe bowl, melt the chocolate on 50% power in 30-second increments, stirring in between, until melted.
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.
Place on a sheet of parchment paper and continue dipping the candies until all are coated. Refrigerate until ready to eat.
