Cherry Coconut Pecan Candies (Martha Washington Style)
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Looking for a make-ahead holiday candy recipe? Cherry Coconut Pecan Candies are a great choice for Christmas entertaining and gifting. With their creamy center, nutty crunch, cherry kiss, and chocolate coating, they’re a timeless treat that will be appreciated by many.
There is something about making candy at home that instantly slows things down in the best way. It feels somewhat nostalgic, a little special, and very much tied to the holiday season. I personally love a good candy recipe during the holidays, and these Cherry Coconut Pecan Candies (also known as Martha Washington Candy) have quickly become a new favorite. While they were new to me, this is actually an old-fashioned recipe named after the Martha Washington Candy Company, which dates back to the 1890s. As the candies came together, the aroma instantly reminded me of Christmas, the kind of cozy kitchen moment that makes this season feel extra special.
The centers are creamy and rich with plenty of coconut, balanced by a nutty crunch and a gentle hint of cherry. It’s a combination that feels familiar and exciting. I experimented by making some with a milk chocolate coating and others with a white chocolate coating. While both are delicious, I slightly prefer the white chocolate over the milk chocolate.
I also want to mention that this candy is fairly easy to make, and you can keep it simple or dress it up depending on the occasion. It’s a must-try for the holiday season and well beyond. Whether you are adding them to a cookie tray, boxing them up as gifts, or sneaking one with a cup of coffee, I am excited to share these with you. Let’s get into the details.
Why You’ll Love This Recipe
- The balance of the texture and flavor is just right. The centers are creamy and rich with plenty of coconut, the pecans add a satisfying crunch, and the cherries bring a gentle pop of sweetness.
- It’s a classic that still feels special. While this candy has a long history, it fits in with modern holiday baking. The combination of coconut, pecans, and cherry feels nostalgic and familiar, yet still exciting enough to feel like something new to add to your Christmas candy lineup.
- They’re perfect for gifting and entertaining. These candies hold up well, look beautiful on a platter, and feel thoughtful when packaged for gifts. You can keep them simple or dress them up with drizzled chocolate, making them easy to tailor to your style and the occasion.
Looking for more festive candy recipes? You’re in the right place! This collection of my best holiday candy recipes features some of my favorite Santa-worthy sweets!
Ingredients
It’s time to gather the ingredients you’ll need to make these Cherry Coconut Pecan Candies.
- Butter – Melted butter brings richness and helps bind the filling together, giving the candy its soft, creamy texture.
- Powdered Sugar – This sweetens the mixture while also helping create that smooth, classic candy center.
- Vanilla Extract – A simple splash of vanilla rounds out the flavors and adds warmth that pairs beautifully with the coconut and cherry.
- Sweetened Condensed Milk – This is the backbone of the filling, adding sweetness, creaminess, and structure all in one step.
- Sweetened Shredded Coconut – Coconut is the star here, giving the candy its signature flavor and a chewy, satisfying bite.
- Maraschino Cherries – Chopped and well blotted, these add little pops of cherry flavor without making the filling too wet.
- Pecans – Finely chopped pecans bring a nutty crunch that balances the creamy center. Toasting them first adds even more depth and warmth.
- Chocolate Melting Wafers – Used for coating the candies, melting wafers create a smooth, glossy shell that sets easily and makes the dipping approachable and stress-free. I dipped some in white chocolate and some in milk chocolate.
How To Make
Okay, let’s whip up Martha Washington Candy! I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Line a baking sheet with parchment paper. Chop the cherries into small pieces, spread them out on paper towels, and gently blot with additional towels to remove as much excess liquid as possible.
- In a large mixing bowl, stir together the melted butter, powdered sugar, vanilla, sweetened condensed milk, shredded coconut, cherries, and pecans until everything is evenly combined.
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- Cover the bowl and refrigerate the mixture for at least two hours. This helps the filling firm up, making it easier to roll and helping the chocolate set more quickly later.
- Once chilled, use a small cookie scoop or your hands to roll the mixture into 1-inch balls. Place them back onto the lined baking sheet and refrigerate again for about 20 to 30 minutes.
- While the candies chill, melt the chocolate melting wafers according to the package directions. Keep the chocolate warm and smooth while dipping.
- Using a fork and a toothpick, dip each candy into the melted chocolate, coating it completely. Lift it out with the fork and gently tap to remove excess chocolate. Use the toothpick to slide the candy off the fork and back onto the parchment-lined baking sheet.
- Let the candies sit until the chocolate is fully set. If you’d like, drizzle with additional melted chocolate for a decorative finish.
- Store the candies in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions
Why is blotting the cherries such a big deal?
Extra liquid is the quickest way to end up with a sticky, hard-to-roll filling. Blotting keeps the mixture thick and scoopable, and it also helps the chocolate coating set cleanly instead of sliding around or turning streaky.
My mixture feels too soft to roll. What should I do?
Pop it back in the refrigerator for another 30 to 60 minutes, then try again. If your kitchen is warm or your butter was still a bit hot when mixed, it can take longer to firm up. Using a small cookie scoop also helps keep things neat, even if the mixture is slightly soft.
How should I store or freeze Cherry Coconut Pecan Candies?
Store the candies in an airtight container at room temperature in a cool, dry spot for up to two weeks. If you’d like to freeze them, place them in a freezer-safe airtight container with parchment between layers and freeze for up to three months. Thaw overnight in the refrigerator, then let them come to room temperature before serving for the best texture and finish.
More Easy Candy Recipes You’ll Love
- Christmas Crock Pot Candy
- Pistachio Cranberry White Chocolate Candy
- Aunt Maggie’s Hard Tack
- Easy Cream Cheese Candy
- Polar Bear Pays (Caramel Cashew Clusters)
And that’s a wrap on these Martha Washington Candies! If you give them a try (which I highly recommend), I would love to know how you serve them or share them. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Cherry Coconut Pecan Candies (Martha Washington Style)
Ingredients
- 1 cup butter melted and slightly cooled
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces sweetened condensed milk
- 14 ounces sweetened shredded coconut
- 10 ounces maraschino cherries drained, chopped, and blotted dry
- 3 cups finely chopped pecans toasted if you’d like extra flavor
- 24 ounces Milk chocolate and/or white chocolate melting wafers such as Ghirardelli
Instructions
- Line a baking sheet with parchment paper. Chop the cherries into small pieces, spread them out on paper towels, and gently blot with additional towels to remove as much excess liquid as possible.
- In a large mixing bowl, stir together the melted butter, powdered sugar, vanilla, sweetened condensed milk, shredded coconut, cherries, and pecans until everything is evenly combined.
- Cover the bowl and refrigerate the mixture for at least two hours. This helps the filling firm up, making it easier to roll and helping the chocolate set more quickly later.
- Once chilled, use a small cookie scoop or your hands to roll the mixture into 1-inch balls. Place them back onto the lined baking sheet and refrigerate again for about 20 to 30 minutes.
- While the candies chill, melt the chocolate melting wafers according to the package directions. Keep the chocolate warm and smooth while dipping.
- Using a fork and a toothpick, dip each candy into the melted chocolate, coating it completely. Lift it out with the fork and gently tap to remove excess chocolate. Use the toothpick to slide the candy off the fork and back onto the parchment-lined baking sheet.
- Let the candies sit until the chocolate is fully set. If you’d like, drizzle with additional melted chocolate for a decorative finish.
- Store the candies in an airtight container at room temperature for up to two weeks.
Looks delicious 😋
This recipe has everything I love in it and I’m sure I’ll love this recipe