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Creamy Martha Washington Candy Balls

Martha Washington Candy Balls - featured image
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These easy homemade coconut and pecan candy balls feature a creamy, dreamy center wrapped in a rich chocolate shell. Perfect for holidays, gifting, or sharing at gatherings, they’re nostalgic, crowd-pleasing, and simple to make.

Ingredients

Scale
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 lbs powdered sugar
  • 2 cups shredded sweetened coconut
  • 1 cup chopped pecans (toasted for best flavor)
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening or coconut oil
  • Extra chopped pecans or coconut flakes (optional, for garnish)

Instructions

  1. In a large bowl, beat together sweetened condensed milk and softened butter until smooth and creamy (2-3 minutes with a hand mixer on medium speed).
  2. Gradually add powdered sugar, mixing on low until fully incorporated and the mixture is thick and dough-like.
  3. Stir in shredded coconut, chopped pecans, and vanilla extract. If pecans are freshly toasted, let them cool before adding.
  4. Cover the bowl and refrigerate for at least 1 hour (or up to overnight) until the mixture is firm.
  5. Using a cookie scoop or tablespoon, portion out the filling into 1-inch balls and roll between your hands to smooth. Place on a parchment-lined baking sheet.
  6. Freeze the tray of balls for 30 minutes to firm up for dipping.
  7. In a double boiler or microwave-safe bowl, melt chocolate chips with shortening or coconut oil until smooth and glossy. Stir frequently.
  8. Using a fork or dipping tool, dip each ball into the melted chocolate, turning to coat. Let excess chocolate drip off, then place back on parchment paper.
  9. While chocolate is still wet, sprinkle extra chopped pecans or coconut flakes on top if desired.
  10. Let candies set at room temperature until firm (about 45 minutes), or refrigerate for faster results. Store in an airtight container.

Notes

Toast pecans for extra flavor. Chill filling and balls thoroughly for easy rolling and dipping. Work in small batches to keep balls cold. For nut-free, omit pecans or swap for seeds. Dairy-free and low-carb adaptations are possible. Store in fridge up to 2 weeks or freeze up to 3 months.

Nutrition

Keywords: Martha Washington candy, coconut pecan balls, homemade candy, holiday treats, chocolate coconut balls, easy candy recipe, gluten-free dessert

Find it online: https://norasfoods.com/creamy-martha-washington-candy-balls-recipe-easy-homemade-coconut-and-pecan-sweets/