Martha Washington Candy is an old school chocolate covered coconut pecan truffle that is super easy to make and an absolutely mouth-watering dessert.
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. It is always an amazing day. I remember the first year my son Jack was able to join us. We laughed and joked and Jack was on a sugar high all day long. I wouldn’t trade it for anything in the world. Those days of holiday baking hold such fond memories.
Since I can’t share our actual baked goods and candy with you, the next best thing is to share my family’s favorite holiday recipes. I love the idea of you taking these recipes and sharing what you make with those you love. I can’t think of a better gift than baked candy.
There’s just something special about homemade goodies around the holidays. And, this Martha Washington Candy is perfect for gifting! Place them in a festive airtight container and witness the joy of your friends and family as they receive this thoughtful gift.
My Martha Washington Candy recipe is super easy and quick and one we always make during our day of holiday baking. If you like Almond Joy candy bars, chances are you’ll love this Martha Washington Candy, too!
Why is it called Martha Washington candy?
Some say Martha Washington Candy got its name from the wife of the first U.S. President, George Washington. I’ve even heard people claim that Martha Washington herself made this candy around Christmas.
However, it was actually The Martha Washington Candies Company that made the candy famous in the early 1900s. I think it’s fair to say the company was named for the country’s first First Wife, but whether she actually made this candy remains unknown.
Either way, I think it’s a fun name for an old fashioned candy that gives special links to the past and goes with the nostalgia and tradition that so many love around the holidays.
Tips for making perfect Martha Washington Balls
- Use a cookie scoop! I suggest using a small cookie scoop to help you scoop up your mixture and get the desired ball shape. I recommend using a 1-tablespoon scoop in this case. It should give you truffles that are about 1-inch.
- Chill before you roll! Allow the dessert candy ball dough to chill in the refrigerator for at least 1 hour before rolling it into balls to allow the mixture to firm up. It makes them much easier to form.
- Use a fork to dip! Grab any fork you have on hand and use this to dip the ball into the melted almond bark. The fork makes it easy to let the excess chocolate drip off. You could even tap the fork a bit to encourage the excess to fall off quickly.
- Get this look! To achieve the chocolate drizzle and coconut look on the top of the candy, I transferred some melted white chocolate almond bark into a zip-top bag, snipped the corner, and drizzled the melted chocolate over the candy. Then, I sprinkled them with chopped coconut and/or pecans.
- Check out this chocolate dipping tip! While you’re welcome to double boiler this to melt the chocolate almond bark, I have a much easier way to get it melted and keep it melted. Take a large Crock Pot and fill it about halfway 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 the candy.
- Add cherries! Some folks like to add some maraschino cherries to this as well. And I’ll admit, though my mother never did this, it does add some great flavor. Just keep in mind that the cherries need to be very, very dry or the additional moisture will make it nearly impossible to roll the dough into balls. In the past, I’ve used about 1 (10-ounce) jar. I chopped them coarsely, rinsed them well, and allowed the pieces to dry on paper towels for a few hours before dabbing them well with additional paper towels to get as much moisture out as possible. Then adding them to the mixture with the pecans and coconut.
If you tried this Martha Washington Candy recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Recipe Card
Martha Washington Candy
Ingredients
- 1 cup unsalted butter, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 8 cups powdered sugar ((2 pounds))
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups sweetened coconut flakes
- 3 cups chopped pecans
- 2 (24-ounce- packages) chocolate flavored almond bark candy coating
- white almond bark, additional chopped pecans, additional coconut for garnish (optional)
Instructions
- Use a mixer to combine the room temperature butter and sweetened condensed milk. Gradually add the powdered sugar until it is all combined. Add the vanilla and salt and mix well. Add the coconut and pecans and mix until just combined. Cover and refrigerate for at least one hour to allow the mixture to firm up.
- Use a 1 tablespoon scoop to portion the mixture out and roll it into balls. Place on a large rimmed baking sheet lined with wax paper. It may take two large sheets to hold them all. If the mixture becomes too soft, return to the refrigerator to chill. Place the balls in the refrigerator while you melt the almond bark.
- Melt the almond bark according to the package instructions in a large bowl. Use two forks to carefully dip the chilled balls into the chocolate. Tap excess off on the edge of the bowl and place on a large sheet of wax paper. Allow to harden. Decorate with a drizzle of chocolate or vanilla almond bark and sprinkle with additional toasted pecans or coconut, if desired. Store in an airtight container at room temperature for a few days or in the refrigerator for longer.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
J. Michael Clay
My mom always made these at Christmas (60 years ago). But she always melted some paraffin into the chocolate. This gives the chocolate a very smooth, satin sheen and helps it hold up better. Adding paraffin when melting chocolate used to be standard operating procedure whenever you were making anything chocolate-covered, but I don’t see that technique mentioned in modern recipes—is there a reason for that?
Yes, you are 100% correct. The reason we don’t see that in recipes much anymore is that we didn’t have things like almond bark and candy coating when these recipe were originally written, so that was the only option. Those products just make the process easier, but I agree… The chocolate and paraffin does yield a better end product.
Denise
The crock pot idea is genius! Thanks! These are soooo good and always bring back sweet memories of growing up in our huge family. Our mom would turn the kitchen over to me and my sister and we would bake Christmas goodies all day for a few days, with the record player blaring mom’s old Christmas records — all of the old classics. And when the needle got stuck, we took turns running into the living room to lightly bump the stereo with our hip. Probably added a few scratches there…..lol
Thank you for sharing this sweet memory with us, Denise!
Brenda
So which did you use, sweetened or unsweetened?
I used sweetened, as I mentioned, but unsweetened will work, too. I often find it difficult to locate the unsweetened.
Kathy
Stacy, I have made this recipe for years as part of my annual Christmas candy gifting. My family, neighbors, and friends love it! Thank you for sharing your/our good ole Southern tried and true recipes!
Love hearing that! Thanks, Kathy!
Brenda
Is the coconut unsweetened?
It is sweetened, but unsweetened will work as well.
Victoria Woods
Interesting commentary regarding this turn of the century recipe! Although I haven’t made
the Martha Washington Balls (truffles) in years, as I child they were a traditional part of my grandmother’s Christmas holiday confections! Must say your recipe was superb; I especially appreciated your detailed, step-by-step mixing instructions! All I can say is EXCELLENT! Many thanks foe sharing this GEM of a candy recipe!!!
Happy Holidays!
Victoria Woods
Thanks, Victoria! Happy Holidays!
Reba Files
I think the original recipe called for paraffin wax in the chocolate to harden it at room temperature. But the taste was not good and neither is eating wax. Thank you for a new and easier version. I will add it back to my holiday gifts now.
Yep! While the paraffin gave them a pretty, glossy look, they didn’t taste as good as when using the bark. Enjoy!
joan yow
Bark or paraffin seem to be 6 of one and a half dozen of the other. preference
Yvette Morales
I love this recipe I do my own rendition on it. I actually used Wilton chocolate to coat the candy and I also use rum or peppermint flavored instead of the vanilla extract it’s awesome.
That sounds great, Yvette!
Lori Contos
Tried this recipe for the first time this Christmas; it did not disappoint! Yes, they are rich, so most definitely roll them in small balls, but yummy! Thank you, Stacey, for another great recipe!! Merry Christmas
So glad to hear you enjoyed them! Merry Christmas!
Mindy
This is the only way I remember my mom ever making these! I’m from Oklahoma and these have been around for years! I’ve never seen ours made with peanut butter nor cherries (though that might be good, I LOVE cherries)!
Thank you so much for the great recipe!
You’re so welcome!
Pat Lucas
I have been unable to roll into balls. What am I doing wrong? My spouse cannot have the nuts so I have just used powdered sugar and milk (condensed) and stick butter. Please help as I want to give these to my special spouse. Thanks
Altering the recipe can have a great impact on the ability to roll them up. Are you finding them too soft to roll?
Perrin Taylor
I suppose these are the same as Martha Washington Jets!
Cheryl
My mom made these every year for Christmas but here in the Northwest we call them coconut balls or at least that is what she called them, lol. Brings back memories, might have to try these again, thank you!
You should! Hope you enjoy!
Jo Anne
Martha Washington Jets I grew up eating didn’t have anything in them except condensed milk, confectioners’ sugar, butter. They were like a vanilla creme in them. My aunt dipped them in melted baking chocolate and wax and then put a pecan on top.
Laura
What size cookie scoop would you use to form balls?
A #30 or #40 should work just fine. 🙂
Freddie
I use a melon baller and making it heaping to get inch size balls. Also, I use orange extract instead of vanilla – YUM! Orange and chocolate go so good together!
Great tip! Thanks for sharing!
Glennis
If I store these in tin cans or ziploc containers, how long will they keep? Any fear of not refrigerating due to the milk?
We keep them for about a week, unrefrigerated. Refrigerated, they’ll last a little longer.
Robyn G.
I tried this recipe after trying one that was too wet to make balls, this one is way too dry, and I taste nothing but powdered sugar. One day I’ll find the perfect one, and you can replace the pecans with almonds, I never use pecans.
Too wet? Add some powdered sugar. Too dry? Add a little water. It’s actually a pretty easy fix.
Susan
I have been making these for years. I learned from my mom who made them with walnut instead of pecans.
Donna
These sound amazing. I love anything with coconut in it! I’m wondering what size can of milk should we add? From the amounts of the other ingredients, I’m guessing the 14 oz. can?
That’s correct! Enjoy!
Sheila
So happy to see this recipe. made them years ago but called them Coconut Bon Bons…had forgotten about them..will be bringing them back this Christmas…thanks for sharing!
Of course! Hope you’ll enjoy them!
Susan
I THINK THE PEANUT ONES ARE CALLED BUCKEYES.
Norma
The recipe looks & sounds great. My question is about the ingredients. Do you use sweetened or unsweetened coconut?
Thanks! We use sweetened flaked coconut.
E. L.
My grandmother gave me this recipe in 1959 when I first married. She just referred to it as coconut bonbons. I made it for many, many years. This one of several that she passed on & I’ve passed them onto others over the years.
Sharon
WOO-HOO!!!! Bless you Stacey! I was looking at another recipe on your site and saw a blurb about Martha Washington Balls. I couldn’t believe it because I’d told friends about making them when I was young and no one had ever heard of them. Now I have an “official” recipe to go by so I’m definitely making these. Don’t think I can wait till Christmas though. 🙂 Thanks
Ha!! Enjoy!!
Pam Egbert
This what my Grandmother use to call (and I continue to call) Millionaire Candy. When I was young every Christmas we would make this together. It’s one of my favorite memories I have of her. I Still make it every several years. It takes me a couple of years to forget how much work there is to make this. I love it though. I give it as Christmas gifts. Everyone that gets it loves it.
Happy Memories! They sure are good, aren’t they?
Heike
Wow, marvelous blog structure! How long hace you besn blogging for?
youu maake ruhnning a blog look easy. Thhe overall glannce
off your site is fantastic, ass neatly ass the content material!
Linda Klaiber
Martha Washington Candy….when we were stationed in Iceland (1974), a dear friend gave me this recipe, but called them “Chocolate Door Knockers” LOL Either way…we love them!!!
With Wings
Awww…………I love Almond Joys and these make me wish I had the ingredients on hand. 12 miles to the nearest store……………………..!!!
Well, instead , I am reading it and eating some Meat Sauce and Rice. My sister-in-law showed me how to fix it about 40 years ago. It’s just …….1 pound of cooked Hamburger meat, 2 TB. Bacon drippings, 2 TB. Worcestershire sauce, dash of Onion salt, dash of Garlic salt, dash of Pepper (or to taste). Sprinkle 2 TB. of Flour over the mixture, stir, and then add about a glass of water and cook till thickened and then pour over a hot bed of cooked Rice. It is so good!!! I was raised on Mashed potatoes!!! So then, I became a Rice lover too!!!
One more Rice dish(breakfast)……Put a hot bed of Rice on a plate, place a slice of American cheese on top, and then last, a hot fried egg (yolk soft) on top!!! Kids usually love it!!! My kids and grandkids do!!! Stays with you awhile too.
Happy New Year to you and your family. Hope Christmas was great!!! God Bless Y’all!!!
Stephanie
We have also made these delicious candies since I was a kid, but we always called them “candy la webb”.
Lynda
I do so many different types of dipped items that I purchased a small one quart crock pot. I melt chocolate morsels on high then, turn it down to low to keep keep the chocolate melted and smooth. A tablespoon of paraffin wax to 12 oz of chocolate morsels gives it that nice shine.
Carrie
My family has been making these for 40+ years here in Texas–and we’ve always called them Martha Washington’s….however, we chop up maraschino cherries and use those rather than coconut! I make sure to pat dry the chopped cherries before I add them ; thus I avoid turning the filling pink. My absolute favorite Christmas candy!!!
Wow! that sounds great Thanks for sharing!
jg smith
We have made these with chopped candied cherries instead of coconut and pecans, also fresh cherries with stem wrapped in sugar mixture, chilled, then dipped using the stem to dip with. After these sit for a day or so, the sugar melts inside the ball. This is the best chocolate covered cherry. My mom used toothpicks stuck in the balls for dipping and would serve them with the toothpicks still attached.
Kim Houston
When a recipe calls for ‘a stick of butter’ what is the weight? We don not have sticks of butter here in New Zealand butter comes in 550 gram blocks.
A stick of butter is equivalent to 4 ounces or 113.4 grams. Let me know if you need help with anything else.
Anne @ Have a Cookie!
I love your crock pot idea! My girlfriend sent me a container of these for Christmas last year and needless to say, they are long gone. I’d never had them before and loved them. Thanks for the recipe!
Gayle
I’ve been making these for at least twenty years. They are everyone’s favorite item in the gift packs I give out every Christmas. You can freeze them indefinitely. I dip mine in melted chocolate chips and paraffin wax. I refrigerate the mixture for about thirty min. then roll it into balls, stick toothpicks in the top, freeze them for for about ten minutes and then dip them. I take the toothpicks out and dip to cover the hole. For the size I roll mine the recipe makes about six dozen.
Thanks for sharing, Gayle!
barbara
can these be frozen for a few weeks?
I’ve frozen the filling balls once they’ve been rolled out, but never the entire things once they’ve been dipped in the chocolate. I’m afraid the chocolate may get that white powdery look if is is frozen, but I’m just not sure. If you try it, please come back and let me know.
Betty
i have frozen them and they are fine, just make sure that you seal them tightly and then take them out and uncover them so they don’t get sweaty. The almond bark does not turn white like regular chocolate does you can also mix equal parts of
Regular chocolate and almond bark for a more chocolate favor
Thanks for the tips!
Cathy
I’ve never heard of these (I’m from Canada) but they sound delicious. Due to a nut allergy do you think substituting some sort of cookie crumb would work in place of the pecans?
Hello up there!!! Actually, I don’t think that there would be a great need to replace the pecans with anything. I think you could probably just leave them out. But, I think replacing the pecans with some type of cookie crumb would work just fine. I just wouldn’t replace the entire amount of pecans with cookie crumbs. I’d slow work the crumbs in until I reached the right consistency. : ) Enjoy!
Betty
Try toffee chips. They will add that extra crunch that make these so good!
YUM!
sarita
I just made BONBONs using crushed pretzel’s My husband raved about them. couldn’t tell it was pretzels. Just a suggestion.
Kelly
I can’t wait to try this….I am sure my co-workers are going to love them. My question is….what do you use to dip the balls in the bark and get them out with? I make different cake and candy balls, but can never get them to look all pretty and neat like yours.Any tips or suggestions would be greatly appreciated.Thank you!
I usually use a large fork. I place the ball into the chocolate, scoop it out with the fork and bang the fork on the side of the bowl a few times to get the excess off. Then scrape the bottom of the fork on the edge of the bowl, then slide the ball off of the fork onto wax paper with a toothpick or skewer. Sometimes, I’ll put the remaining chocolate into a zip-top bag and snip of a tiny part of the corner, then drizzle it over the candies for added effect. It also helps to cover mistakes. 🙂
Betty
you can buy a candy dipping fork. Actually it is a stainless steel hollow circle with a handle. Works great and you can even put the little squiggles on the top with it. I have been using one for a couple of decades!
Shelley
My grandmother called them Martha Washington Balls! She was raised in South Alabama and Mississippi. I’m making them this year! Can I used regular milk chocolate or dark chocolate chips instead of the almond bark? Thanks!
I’m afraid standard chocolate chips might not harden enough. I would stick with the bark if possible.
shirley hall
You can use standard chocolate chips if you melt parifin wax with them
Dianne
where do you get the chocolate flavored almond bark?
It’s sold on the baking aisle near the chocolate chips. It’s not always called “almond bark.” Sometimes it’s simply labeled “candy coating” or something similar.
Kendra
Oh my gosh!! I, too, have been making these Bon Bons since I was a little girl with my family, but have NEVER seen anyone else refer to them as Martha Washington Bon Bons (or Balls). This is my very favorite candy ever and reminds me so much of my holidays growing up.
That’s awesome, Kendra! Thanks for sharing!
BrandyU
How many does this make? Just wondering how many I can expect if I cut the recipe in half.
I have absolutely no idea! I bet you could expect about 20 to 30 using half the recipe.
Shelia
Thank you for the Martha Washington Balls recipe! My Mother-in-law used to make these for Christmas every year and I have looked everywhere for the recipe. I have been playing with the ingredients, but didn’t have it just right – now I have the recipe! Thank you again!!! Love your site!!
Virginia David Moore
My mother-in-law in Texas gave me this candy recipe over 40 years ago. She called them Martha Washington Chocolates which sounds a little more genteel than balls! I use a toothpick to dip the candy and that works great. Stacey, thanks for reminding me of a recipe from years ago and bringing back a good memory!
MIssy P.
I’ve never seen Martha Washington Balls made with the ingredients inside of these. I’ve only made/eaten the ones with peanut butter. Thanks for the option.
Isn’t that funny!? I’ve never heard the ones with peanut butter referred to as Martha Washington Balls! What part of the country are you in?
Lisa
The peanut butter balls are called Buckeyes…at least here in Ohio! We don’t dip the entire ball, leaving the top “open” so they actually look like buckeyes. 😉 Can you use real chocolate (tempered?) instead of the chocolate almond bark for the Martha Washington Balls?
Lisa
Just read a little farther down….got my answer. Thanks!!
gina m davis
Lisa! Same here Buckeyes are peanut butter balls with the tops free of chocolate and well these are M.W. balls. I am in the Appalachian Mountains in the very tip of Southwest VA
gina m davis
Lisa I use 12 oz of semi-sweet chocolate chips and 1/2 cup paraffin wax (gulf wax that i use in canning)
monroe_ beckham add yahoo. com if you like
WHY MELT THE WAX IN THE CHOCOLATE??? MELT THE WAX IN ANOTHER BOWEL AND DIP THE BALLS IN THE WAX< THEN YOU NOT EATING ALL THAT WAX!!! MAKES THE BALLS SHINEY AND HELPS THE CHOCLATE FROM MELTING AT ROOM TEMPTURE!!!! ???
Freddie
I make buckeyes every Christmas and give to family and friends (my mom did as well). I tell them, years ago, oldtimers kept a buckeye nut in their pocket for “good luck”. So, I make buckeye candy to resemble the nut and wish them many blessings at Christmas and in the New Year! Merry Christmas to you and your family!
Merry Christmas, Freddie! I’d never heard that about keeping a buckeye in your pocket. Thanks for sharing!
k
And I’ve never seen Martha Washington candy without cherries! I guess we all have our own versions.
Isn’t that funny??
kate snave
I made these one time but they just didn’t work out for me. So I flattened them out on a cookie sheet and baked them, then put the chocolate on.
I took them to church and called them “Resurrection Cookies”. My preacher’s wife ask me for the recipe.I told her there was recipe, it only happens once! She caught on and had a good laugh.
kate snave
No recipe.
Way to make lemonade there, Kate! Sorry they didn’t turn out for you, but glad you were able to salvage them into something else.
Michelle A.
absolutely love the crockpot idea! wish I had seen this yesterday when struggling to keep my chocolate warm….now I know!