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Home » Recipes » Desserts

A Little Family Christmas: Martha Washington Balls

Stacey – December 20, 2010 – 89 Comments

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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.

Ingredients

  • 2 cups shredded coconut
  • 8 cups powdered sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups chopped pecans
  • chocolate flavored almond bark

Directions

  1. Combine first six ingredients well using hands.
  2. Roll into small balls and chill at least 30 minutes.
  3. Once thoroughly chilled, dip balls in melted chocolate flavored almond bark and allow to cool on wax paper.

    To achieve this look, I transferred some melted almond bark into a zip top bag, snipped the corner and drizzled chocolate over the candy, then sprinkled them with chopped coconut.

 

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.

 

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5 from 1 vote

Recipe Card

Martha Washington Balls

Course Dessert, Snack
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Author Stacey Little | Southern Bite

Ingredients

  • 2 cups shredded coconut
  • 8 cups powdered sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups chopped pecans
  • chocolate flavored almond bark

Instructions

  • 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.

Notes

The actual amount of almond bark will depend on how thick you coat your candies. Two 24-ounce packages should be more than enough.
Did you make my Martha Washington Balls?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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    Recipe Rating




  1. Reba Files

    December 11, 2021 at 6:42 am

    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.

    Reply
    • Stacey

      December 13, 2021 at 9:51 am

      Yep! While the paraffin gave them a pretty, glossy look, they didn’t taste as good as when using the bark. Enjoy!

      Reply
  2. Yvette Morales

    September 14, 2021 at 7:38 pm

    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.

    Reply
    • Stacey

      September 15, 2021 at 10:41 am

      That sounds great, Yvette!

      Reply
  3. Lori Contos

    December 23, 2020 at 2:19 pm

    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

    Reply
    • Stacey

      December 24, 2020 at 11:30 am

      So glad to hear you enjoyed them! Merry Christmas!

      Reply
  4. Mindy

    August 5, 2019 at 6:26 pm

    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!

    Reply
    • Stacey

      August 6, 2019 at 3:31 pm

      You’re so welcome!

      Reply
  5. Pat Lucas

    January 13, 2018 at 7:24 pm

    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

    Reply
    • Stacey

      January 16, 2018 at 9:26 am

      Altering the recipe can have a great impact on the ability to roll them up. Are you finding them too soft to roll?

      Reply
  6. Perrin Taylor

    December 29, 2017 at 12:36 pm

    I suppose these are the same as Martha Washington Jets!

    Reply
  7. Cheryl

    December 15, 2017 at 4:20 pm

    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!

    Reply
    • Stacey

      December 18, 2017 at 9:59 am

      You should! Hope you enjoy!

      Reply
  8. Jo Anne

    December 13, 2017 at 5:31 pm

    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.

    Reply
  9. Laura

    November 11, 2017 at 4:57 pm

    What size cookie scoop would you use to form balls?

    Reply
    • Stacey

      November 13, 2017 at 10:14 am

      A #30 or #40 should work just fine. 🙂

      Reply
      • Freddie

        December 12, 2022 at 8:08 am

        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!

        Reply
        • Stacey

          December 12, 2022 at 9:15 am

          Great tip! Thanks for sharing!

          Reply
  10. Glennis

    January 11, 2016 at 2:42 pm

    If I store these in tin cans or ziploc containers, how long will they keep? Any fear of not refrigerating due to the milk?

    Reply
    • Stacey

      January 11, 2016 at 4:50 pm

      We keep them for about a week, unrefrigerated. Refrigerated, they’ll last a little longer.

      Reply
  11. Robyn G.

    January 5, 2016 at 3:41 pm

    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.

    Reply
    • Stacey

      January 7, 2016 at 8:22 am

      Too wet? Add some powdered sugar. Too dry? Add a little water. It’s actually a pretty easy fix.

      Reply
  12. Susan

    December 21, 2015 at 9:33 pm

    I have been making these for years. I learned from my mom who made them with walnut instead of pecans.

    Reply
  13. Donna

    December 10, 2015 at 12:48 pm

    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?

    Reply
    • Stacey

      December 11, 2015 at 11:18 am

      That’s correct! Enjoy!

      Reply
  14. Sheila

    October 23, 2015 at 8:45 pm

    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!

    Reply
    • Stacey

      October 27, 2015 at 4:27 pm

      Of course! Hope you’ll enjoy them!

      Reply
  15. Susan

    August 3, 2015 at 10:55 am

    I THINK THE PEANUT ONES ARE CALLED BUCKEYES.

    Reply
  16. Norma

    January 3, 2015 at 11:20 pm

    The recipe looks & sounds great. My question is about the ingredients. Do you use sweetened or unsweetened coconut?

    Reply
    • Stacey

      January 6, 2015 at 11:35 am

      Thanks! We use sweetened flaked coconut.

      Reply
  17. E. L.

    November 5, 2014 at 10:42 am

    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.

    Reply
  18. Sharon

    October 17, 2014 at 4:39 pm

    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

    Reply
    • Stacey

      October 17, 2014 at 9:53 pm

      Ha!! Enjoy!!

      Reply
  19. Pam Egbert

    July 16, 2014 at 10:07 pm

    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.

    Reply
    • Stacey

      July 17, 2014 at 9:07 am

      Happy Memories! They sure are good, aren’t they?

      Reply
  20. Heike

    June 18, 2014 at 8:53 am

    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!

    Reply
  21. Linda Klaiber

    January 1, 2014 at 2:06 pm

    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!!!

    Reply
  22. With Wings

    December 30, 2013 at 11:03 am

    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!!!

    Reply
  23. Stephanie

    December 29, 2013 at 4:28 pm

    We have also made these delicious candies since I was a kid, but we always called them “candy la webb”.

    Reply
  24. Lynda

    December 23, 2013 at 1:56 pm

    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.

    Reply
  25. Carrie

    December 21, 2013 at 9:57 am

    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!!!

    Reply
    • Stacey

      December 23, 2013 at 9:07 am

      Wow! that sounds great Thanks for sharing!

      Reply
  26. jg smith

    December 6, 2013 at 4:23 pm

    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.

    Reply
  27. Kim Houston

    March 25, 2013 at 5:54 pm

    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.

    Reply
    • Stacey

      March 25, 2013 at 6:09 pm

      A stick of butter is equivalent to 4 ounces or 113.4 grams. Let me know if you need help with anything else.

      Reply
  28. Anne @ Have a Cookie!

    February 11, 2013 at 9:40 pm

    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!

    Reply
  29. Gayle

    December 20, 2012 at 5:48 pm

    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.

    Reply
    • Stacey

      January 2, 2013 at 9:18 am

      Thanks for sharing, Gayle!

      Reply
  30. barbara

    December 11, 2012 at 9:29 am

    can these be frozen for a few weeks?

    Reply
    • Stacey

      December 11, 2012 at 9:42 am

      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.

      Reply
      • Betty

        December 18, 2013 at 11:20 pm

        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

        Reply
        • Stacey

          December 23, 2013 at 9:09 am

          Thanks for the tips!

          Reply
  31. Cathy

    December 10, 2012 at 3:27 pm

    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?

    Reply
    • Stacey

      December 10, 2012 at 4:10 pm

      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!

      Reply
      • Betty

        December 18, 2013 at 11:09 pm

        Try toffee chips. They will add that extra crunch that make these so good!

        Reply
        • Stacey

          December 23, 2013 at 9:09 am

          YUM!

          Reply
      • sarita

        December 24, 2013 at 11:07 am

        I just made BONBONs using crushed pretzel’s My husband raved about them. couldn’t tell it was pretzels. Just a suggestion.

        Reply
  32. Kelly

    December 3, 2012 at 8:25 pm

    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!

    Reply
    • Stacey

      December 4, 2012 at 9:30 am

      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. 🙂

      Reply
      • Betty

        December 18, 2013 at 11:06 pm

        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!

        Reply
  33. Shelley

    December 3, 2012 at 12:29 pm

    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!

    Reply
    • Stacey

      December 3, 2012 at 2:31 pm

      I’m afraid standard chocolate chips might not harden enough. I would stick with the bark if possible.

      Reply
      • shirley hall

        December 4, 2012 at 9:40 pm

        You can use standard chocolate chips if you melt parifin wax with them

        Reply
  34. Dianne

    December 3, 2012 at 11:55 am

    where do you get the chocolate flavored almond bark?

    Reply
    • Stacey

      December 3, 2012 at 12:00 pm

      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.

      Reply
  35. Kendra

    May 13, 2012 at 1:47 pm

    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.

    Reply
    • Stacey

      May 21, 2012 at 8:48 am

      That’s awesome, Kendra! Thanks for sharing!

      Reply
  36. BrandyU

    December 19, 2011 at 1:33 pm

    How many does this make? Just wondering how many I can expect if I cut the recipe in half.

    Reply
    • Stacey

      December 21, 2011 at 9:19 am

      I have absolutely no idea! I bet you could expect about 20 to 30 using half the recipe.

      Reply
  37. Shelia

    December 19, 2011 at 12:52 pm

    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!!

    Reply
    • Virginia David Moore

      May 30, 2014 at 9:15 pm

      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!

      Reply
  38. MIssy P.

    August 2, 2011 at 6:03 pm

    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.

    Reply
    • Stacey

      August 3, 2011 at 9:52 am

      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?

      Reply
      • Lisa

        December 5, 2013 at 10:25 am

        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?

        Reply
        • Lisa

          December 5, 2013 at 10:26 am

          Just read a little farther down….got my answer. Thanks!!

          Reply
        • gina m davis

          December 18, 2016 at 8:03 am

          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

          Reply
        • gina m davis

          December 18, 2016 at 8:05 am

          Lisa I use 12 oz of semi-sweet chocolate chips and 1/2 cup paraffin wax (gulf wax that i use in canning)

          Reply
          • monroe_ beckham add yahoo. com if you like

            December 14, 2021 at 2:23 pm

            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

          December 12, 2022 at 8:25 am

          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!

          Reply
          • Stacey

            December 12, 2022 at 9:14 am

            Merry Christmas, Freddie! I’d never heard that about keeping a buckeye in your pocket. Thanks for sharing!

    • k

      December 4, 2017 at 9:03 am

      And I’ve never seen Martha Washington candy without cherries! I guess we all have our own versions.

      Reply
      • Stacey

        December 4, 2017 at 1:03 pm

        Isn’t that funny??

        Reply
        • kate snave

          July 9, 2018 at 11:30 am

          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.

          Reply
          • kate snave

            July 9, 2018 at 11:32 am

            No recipe.

          • Stacey

            July 17, 2018 at 1:00 pm

            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.

  39. Michelle A.

    December 20, 2010 at 2:27 pm

    absolutely love the crockpot idea! wish I had seen this yesterday when struggling to keep my chocolate warm….now I know!

    Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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