Each year for as long as I can remember, my Mom and I have made time right before Christmas to do all of our Christmas baking and candy making together. I have such fond memories of this special time trying new recipes but being sure to include our family’s favorites. Over the years, we’ve added people to our tradition. My wife, my best friend, and this year was the first year my little boy was able to help too. It was such an amazing day. We laughed and joked and Jack was on a sugar high all day long. I wouldn’t trade it for anything in the world.
Over the next few days, I’ll be sharing some of my family’s favorites that have been a staple at our house around the holidays. These are easy, quick recipes that help spread a little love. There’s just something special about homemade goodies around the holidays. I can’t think of a better little gift, just to show someone you care.
If you like Almond Joy candy bars, you’ll love these Martha Washington Balls. And, no. I have no idea why they’re called that.
BE SURE to check out my chocolate coating tips below the recipe to make coating these little babies even easier.
- 2 cups shredded coconut
- 8 cups powdered sugar
- 1 stick butter, melted
- 1 can Eagle Brand milk (that’s sweetened condensed milk)
- 1 teaspoon vanilla
- 4 cups chopped pecans
- chocolate flavored almond bark
- Combine first six ingredients well using hands.
- Roll into small balls and chill at least 30 minutes.
- Once thoroughly chilled, dip balls in melted chocolate flavored almond bark and allow to cool on wax paper.
Chocolate Dipping Tip: While you’re welcome to double boiler this to melt the almond bark, this is a much easier way to get it melted and keep it melted. Take a large Crock Pot and fill it about half way with hot water. Turn the Crock Pot on high to keep the water hot. Find a smaller bowl that will fit into the crock pot. Melt your chocolate in the microwave and transfer it to the inner bowl. This method will keep your chocolate nice and melted for you while you coat.