The Retro Dessert I Make Every Christmas

When a handwritten recipe for Martha Washington balls slid out from between the pages of a cookbook I inherited from my grandmother, I knew it was fate. My grandma loved making tons of classic candies and desserts for Christmas, and the holiday just doesn’t feel complete without indulging in some of her Christmas confections. My mouth practically started watering just thinking about sweet memories of family holiday gatherings at grandma’s house, so I had to make this family favorite! 

Like many of the recipes my grandmother made in my childhood, her Martha Washington candy uses simple ingredients but is packed with flavor and elegant in design. A creamy, buttery mixture of coconut and crunchy pecans is rolled into balls and coated in chocolate. Even though I make them with a few modern adjustments, like leaving out the paraffin wax, the nostalgic flavor remains the same. 

As a small child, I always assumed it was a recipe created by the Martha Washington herself. But, through research, I’ve found that it’s unlikely she had anything to do with the recipe. Most people believe the origin of the name can be linked to The Martha Washington Candy Company from the 1890s. 

There’s no tempering or candy thermometers involved, and the only cooking happens for a few seconds in the microwave. Even though it’s easy to make, the finished product is so impressive that family and friends always feel special receiving a box. 

Recipe Variations

When I make these for family and friends, I stick to the classic recipe I’m sharing with you. But there are so many possibilities for fun variations: 

• If you’re not a fan of pecans, other nuts can be used in their place. Almonds, walnuts, or pistachios would all work great. 
• Toffee pieces could also be used to add a crunchy element. 
• White chocolate could be used to either replace the coating chocolate or you can drizzle some on top. The combination of pistachios and white chocolate would go especially well together. 
• If coconut isn’t your thing, try adding in some chopped dried fruit like apricots, dates, or dried oranges. Many folks add chopped maraschino cherries as well.

Super Easy Candy Recipes

• Chocolate Covered Pretzels
• Whiskey Chocolate Truffles
  
• Peppermint Bark
• Potato Candy
• Rum Balls
  

Make the dough:

Add the powdered sugar, melted butter, sweetened condensed milk, and vanilla to a medium bowl and whisk until completely combined. Use a spatula to gently fold in the coconut flakes and chopped pecans. Cover the mixture with plastic wrap and refrigerate for at least 20 minutes.

Make the balls:

Line a large baking sheet with parchment paper. Using a small cookie scoop or a teaspoon, scoop a portion of the mixture into your hand. Gently roll it into a ball and place on your parchment-lined baking sheet. Don’t worry about it being perfect—the chocolate coating will help cover any uneven spots. If the mixture becomes too warm at any point, stick it in the fridge for several minutes. 

Repeat with the remaining mixture. Chill the balls uncovered in the fridge for at least 30 minutes.

Coat the balls:

Divide the chocolate-flavored melting wafers evenly into two small to medium-sized microwave-safe bowls. This coating hardens quickly, so I work in batches.

Follow the instructions on the chocolate-flavored melting wafers bag to melt the first bowl of wafers. Remove the candy balls from the fridge. Insert a toothpick into the center of one ball and gently dip it into the melted chocolate, using a spoon to coat any bare spots. Place the coated ball back onto the parchment-lined baking sheet, using a second toothpick to help loosen the ball if necessary.

Add toppings:

Immediately after dipping the ball, use the spoon to swirl a little extra chocolate on top of the ball to cover the hole from the toothpick. Before the chocolate melts, add any toppings you like.

Once you’ve used up the chocolate, melt the next bowl of wafers and coat the remaining balls.

Storage:

Once the chocolate sets, the candy should be stored in an airtight container in the fridge. I recommend storing them in mini muffin paper liners in a single layer so they don’t stick together or get squished. They will last up to 2 weeks in the fridge. 

To freeze, lay between pieces of parchment or waxed paper in freezer-safe containers. Store in the freezer for up to 3 months. Allow the candies to come to room temperature on the counter before consuming.

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