These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it. Here are a few more tried and true recipes. Buckeye Candies, Martha Wshington Candy, and Traditional Stollen Bread. For more cookie recipes see Ultimate Cookie Bloopers
Martha Washington Candy
- 1 cup margarine
- 4 cups confectioners' sugar
- 14 ounce can sweetened condensed milk
- 2 cups shredded coconut
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 2 cups pecans Chopped
- Line 2 cookie sheets with wax paper. Set aside.
- Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
- Form into small balls and place on prepared cookie sheets . Chill until very firm.
- Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.