This Martha Washington candy has been a holiday staple in my kitchen for as long as I can remember. I first tasted a version of this old-fashioned confection at a neighbor's cookie exchange when I was a teenager; the combination of sweet shredded coconut, buttery powdered-sugar filling, bright maraschino cherries, and the crunch of pecans felt nostalgic and utterly irresistible. I recreated the recipe years later for a family Christmas gathering and tweaked the texture until it matched that perfect balance of tender, nutty, and sweet. It’s one of those sweets that manages to be both elegant on a cookie tray and comforting when you sneak one from the tin late at night.

What makes this version special is its simplicity and the show-stopping presentation. The filling comes together with just a few pantry-friendly ingredients and a short chill, then you dip each piece in a smooth candy coating for a glossy finish. The finished candies hold up well for gifting, stacking neatly in boxes or layered in mason jars lined with parchment. Over the years I've learned small but useful tricks — drying the cherries well, chilling the filling thoroughly, and tapping off excess coating to avoid unsightly chocolate pools — that make a big difference in the final result. These are the candies I pack into tins for neighbors, bring to parties, and always save a few for ourselves.

Ingredients

• Butter (1 cup, melted): Use unsalted butter so you control the salt level. I prefer European-style butter for a richer flavor, but standard unsalted is fine.
• Powdered sugar (1 pound): Also called confectioners’ sugar — sift if lumpy. This is the main structure of the filling and gives the melt-in-your-mouth texture.
• Vanilla extract (1 tablespoon): Pure vanilla adds depth; use a good-quality extract rather than imitation for the best aroma.
• Shredded coconut, sweetened (14 ounces): Sweetened coconut keeps the interior tender and sticky; if you prefer less sweetness swap to unsweetened and reduce powdered sugar slightly.
• Sweetened condensed milk (14 ounces): Acts as the binder and gives a creamy richness. Use regular condensed milk, not evaporated milk.
• Maraschino cherries (10 ounces, drained and chopped): Chop finely and blot very well — excess liquid will make the filling too soft.
• Pecans (3 cups, finely chopped): Fresh pecans add essential crunch and a nutty profile; toast lightly for extra depth.
• Candy coating (16 ounces): Use chocolate melting wafers, Ghirardelli melting wafers, almond bark, or good-quality candy melts for a glossy finish and easy dipping.

Instructions

Step 1 — Prepare the cherries: Chop the maraschino cherries finely and spread them on a double layer of paper towels. Press gently and change towels until the pieces are as dry as possible. This prevents the filling from becoming too wet and ensures the candy sets properly. Step 2 — Combine the filling: In a large bowl, stir together the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until evenly combined. Use a sturdy spoon or a stand mixer on low to get a homogenous, slightly sticky mixture. Step 3 — Chill the mixture: Cover the bowl and refrigerate for at least two hours. Cold filling firms up and becomes much easier to shape; if you try to roll it warm the balls will be greasy and soft and the coating won’t adhere as well. Step 4 — Shape the candies: Scoop portions about the size of a walnut (roughly 1 inch) and roll into smooth balls. Place them on a parchment-lined baking sheet and return to the fridge for about 20 minutes to firm again — chilled pieces dip more cleanly. Step 5 — Melt the coating: Line a baking sheet with fresh parchment. Melt the candy coating according to package directions, usually in short bursts in the microwave or gently over a double boiler. Keep the melted coating smooth and warm, not hot. Step 6 — Dip and set: Use candy-dipping tools or two forks to lower each ball into the coating, tapping off excess carefully so the base doesn’t form a large pool. Place on the lined sheet and let set at room temperature until firm. If you see pooling at the bottom, trim gently with a small knife once set. Step 7 — Store: Store finished candies in an airtight container at room temperature for up to two weeks, layering with parchment to prevent sticking.

Storage Tips

Store finished candies in an airtight container at room temperature for up to two weeks; layer with parchment to prevent sticking. If your home is warm, keep the container in the coolest part of the house away from direct sunlight. For longer storage, freeze uncoated filling balls on a tray until firm, then transfer to a freezer-safe bag for up to three months. When ready to finish, dip from frozen; the coating will set slightly differently but the candy will still be delicious. To revive gloss on slightly dulled coatings, bring the candies to room temperature gently — do not microwave.

Ingredient Substitutions

If you need to swap ingredients, try toasted walnuts or almonds in place of pecans for a different nutty note, or replace maraschino cherries with finely chopped dried cherries rehydrated briefly and patted dry. For a dairy-free version, use vegan butter and a dairy-free sweetened condensed milk alternative; the texture will be slightly different but still tasty. If you prefer less sweetness, use unsweetened shredded coconut and reduce powdered sugar by 1–2 cups, adjusting until the mixture holds together. For coating, high-quality dark chocolate gives a richer finish but may require tempering if you want a firm snap.

Serving Suggestions

Arrange the candies on a festive tray with sprigs of fresh rosemary or holly for holiday gatherings, or stack them in small boxes tied with ribbon for gifts. They pair beautifully with strong coffee, black tea, or a nutty dessert wine. For an elegant dessert platter, alternate Martha Washington candies with shortbread and spiced cookies to balance sweetness and texture. Garnish the tray with lightly toasted pecan halves for a rustic, seasonal look.

Cultural Background

Martha Washington candies are a classic American holiday confection with roots in early 20th-century home cooking. They reflect a tradition of simple, shelf-stable sweets that families made for celebrations and gifting. Though regional variations exist — some use different nuts or omit cherries — the hallmark is a soft, coconut-rich filling coated in chocolate. These candies evoke a nostalgic holiday aesthetic and are often included in multi-generational cookie exchanges across the United States.

Seasonal Adaptations

For a summer celebration, swap maraschino cherries for finely chopped glacé cherries or freeze-dried strawberries for a different color and tang. In winter, add a pinch of cinnamon or ginger to the filling for warmth, or stir in a teaspoon of rum or bourbon for an adult twist — reduce the condensed milk slightly to compensate for added liquid. Around Valentine’s Day, use pink-tinted candy melts and heart-shaped boxes to present them as a homemade treat.

Meal Prep Tips

Prepare the filling ahead of busy holiday weeks: make the mixture and chill for up to two days, then portion and roll the balls the day you plan to finish and dip. Use an ice cream scoop to portion evenly for consistent size and cooking time. Keep a small bowl of powdered sugar nearby to dust your hands if the mixture becomes sticky while rolling. Work in batches when dipping to avoid cooling and thickening of the coating; reheat gently if needed following package instructions.

These candies are a joyful reminder that some of the best gifts are the ones you make by hand. They’re approachable, forgiving, and reliably festive — give them a try and make them your own with a favorite nut, a splash of spirit, or a touch of sea salt on top.