Food Gardening Network
Martha Washington Candies

Martha Washington Candies

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.





  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.