Martha Washington Candy

Martha Washington Candy has a pecan and coconut center covered in chocolate. This old-fashioned favorite is perfect for holiday gift giving.


  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 (14-ounce) bag sweetened shredded coconut
  • 2 1/3 cups powdered sugar, may need more
  • 1 1/2 cups chopped pecans
  • 3 cups semi-sweet chocolate chips
  • 2 tablespoons solid vegetable shortening


  • In a large bowl, mix together the sweetened condensed milk, melted butter, coconut, powdered sugar, and pecans. Cover and refrigerate overnight.
  • Shape into 1-inch balls and place an a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for 1 hour.
  • Place the chocolate and shortening in a heavy-bottomed saucepan. Heat over low heat, stirring frequently until smooth.
  • Take about 10 balls out of the refrigerator at a time. One at a time dip them into the chocolate, lifting them out with a fork so the excess chocolate can drip down. Place them on wax paper.

Full recipe here.


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.