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.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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