Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
INGREDIENTS
1 cup (2 sticks) unsalted butter, melted
1 lb powdered sugar
1 tablespoon vanilla extract
1 (14 oz) package sweetened shredded coconut
1 (14 oz) can sweetened condensed milk
1 (10 oz) jar maraschino cherries, drained and chopped
3 cups pecans, finely chopped
(16 oz) chocolate coating
PREPARATION
Line a baking sheet with wax paper. Set aside.
In a large bowl, stir together butter, powdered sugar, vanilla, coconut, condensed milk, and pecans. Fold in chopped cherries. Refrigerate mixture for at least two hours.
Using a small cookie scoop, scoop out and roll into balls. Place onto prepared baking sheet. Chill until firm, about 20 minutes.
Once firm, add chocolate coating to a microwave-safe bowl and melt according to package instructions. Dip balls in melted chocolate, shaking off excess. Place back on wax paper and allow to sit until firm. Enjoy!
Martha Washington Candies
Equipment
- Large Bowl
Ingredients
- 1(2 sticks) cup unsalted butter, melted
- 1 lb powdered sugar
- 1 tbsp vanilla extract
- 1 (14 oz) package sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (10 oz) jar maraschino cherries, drained and chopped
- 3 cups pecans, finely chopped
- (16 oz) chocolate coating
Instructions
- Line a baking sheet with wax paper. Set aside.
- In a large bowl, stir together butter, powdered sugar, vanilla, coconut, condensed milk, and pecans. Fold in chopped cherries. Refrigerate mixture for at least two hours.
- Using a small cookie scoop, scoop out and roll into balls. Place onto prepared baking sheet. Chill until firm, about 20 minutes.
- Once firm, add chocolate coating to a microwave-safe bowl and melt according to package instructions. Dip balls in melted chocolate, shaking off excess. Place back on wax paper and allow to sit until firm. Enjoy!