Martha Washington candy, also called coconut bonbons, is a simple no-bake treat that melts in your mouth. These bite-sized confections are easy to make and perfect for holiday cookie trays or casual gatherings.
Who doesn’t love the combination of chocolate and coconut? These Martha Washington candies capture that classic pairing—rich chocolate coating over a sweet, coconut-pecan filling that’s slightly reminiscent of an Almond Joy but with pecans.
These candies are a nostalgic, old-fashioned recipe often found in community cookbooks and passed down through families. They’re a favorite at holiday potlucks and cookie exchanges because they’re straightforward to prepare and always a crowd-pleaser.
Why you’ll love Martha Washington candy:
- Made with common ingredients you can find at any grocery store.
- Completely no-bake—no oven required.
- Stores well: up to two weeks in the refrigerator or about a month in the freezer when properly wrapped, making them great for prepping ahead of events.
What is Martha Washington Candy?
Martha Washington candies are essentially coconut truffles or bonbons coated in chocolate. The filling combines sweetened flaked coconut with sweetened condensed milk, chopped pecans, melted butter, powdered sugar, and a touch of vanilla and salt. Some versions also include chopped maraschino cherries.
The name’s origin is unclear. While there was a candy company named Martha Washington Candies founded in the late 1800s, it’s not certain whether the candies directly relate to the historical figure. Regardless of origin, the recipe itself has become a timeless holiday classic.
How to make the candies
- Stir together melted butter, chopped pecans, vanilla, and salt.
- Gradually mix in sifted powdered sugar; the mixture will be dry at this stage.
- Stir in sweetened flaked coconut and sweetened condensed milk until well combined, then chill for about 2 hours so the mixture firms up.
- Once chilled, roll the filling into tablespoon-sized balls.
- Melt chocolate coating—commonly a blend of chocolate-flavored almond bark and semisweet chocolate chips—and dip each ball until fully coated.
Place dipped candies on parchment- or wax-lined baking sheets and refrigerate until the chocolate is set. Store in an airtight container layered with wax paper.
Recipe notes and tips
- Use sweetened condensed milk—not evaporated milk. Condensed milk provides the necessary sweetness and texture; evaporated milk is unsweetened and will make the filling runny.
- Work in small batches when dipping. The filling softens quickly at room temperature, so keep remaining mixture chilled. Alternatively, scoop all the balls onto paper-lined sheets and freeze until firm before dipping.
- Almond bark (also sold as candy melts or candy coating) melts smoothly, while chocolate chips often taste richer. A mix of both gives a good balance of flavor and workability, but you may use one or the other based on preference.
How to store the candies
Store uneaten candies in airtight containers in the refrigerator for up to two weeks, layering them with wax paper to prevent sticking. For longer storage, freeze in airtight containers for about a month; if well-wrapped, they can keep up to two months.
These candies are relatively sturdy for shipping in cooler climates, but they may soften or melt in warm conditions, so take care if sending them to warmer destinations.
A few more recipes you might enjoy:
Chocolate Coconut Bars
Coconut Poke Cake
Chocolate Coconut Macaroons
Vegan Coconut Cake
If you make these Martha Washington candies, feel free to share your experience and a photo—baked or no-bake treats are always nicer when shared!
Martha Washington Candy is an easy treat made with simple ingredients. These candies melt in your mouth and make a delicious gift for the holidays!
Dessert
American
-
6
tablespoons
unsalted butter
melted -
2
cups
chopped pecans -
2
teaspoons
vanilla extract -
1
teaspoon
salt -
5
cups
powdered sugar
sifted -
3
cups
sweetened flaked coconut -
1
14-ounce can sweetened condensed milk -
16
ounces
chocolate flavored almond bark -
2
cups
semisweet chocolate chips
-
Stir together the butter, pecans, vanilla, and salt in a large mixing bowl.
-
Gradually stir in the powdered sugar until combined; the mixture will be dry.
-
Add the coconut and sweetened condensed milk, stirring until well combined. Refrigerate for about 2 hours, or until firm enough to roll into balls.
-
Line two large baking sheets with parchment or wax paper.
-
Melt the almond bark and chocolate chips in the top of a double boiler set over an inch of boiling water, stirring occasionally until smooth.
-
Scoop tablespoons of the filling mixture and roll into balls.
-
Use a fork to dip each ball into the melted chocolate, tapping the fork to remove excess. Place dipped balls on the prepared sheets and refrigerate until the chocolate sets.
-
Store uneaten candy in airtight containers in the refrigerator for up to two weeks, layered with wax paper. You may also freeze the candies for about a month.
- Work with a few balls at a time while keeping the rest of the filling chilled, since the filling softens at room temperature.
- Or, scoop all the balls onto paper-lined sheets and freeze until firm, then dip.
- Chocolate chips often taste better but almond bark melts more smoothly; mixing both yields good results. You can use all of either option if you prefer.
- Always use sweetened condensed milk—not evaporated milk—to achieve the correct texture and sweetness.