Mammaw’s Martha Washington Candies (Old-Fashioned Christmas Candy)

There’s something special about the homemade candies that show up on the Christmas dessert table year after year. Mammaw’s Martha Washington Candies are just that kind of treat—sweet, creamy coconut and pecan centers covered in a rich layer of chocolate.

These old-fashioned Christmas candies are made with sweetened condensed milk, powdered sugar, shredded coconut, and finely chopped pecans. Each little ball is dipped in melted chocolate, creating a delicious combination of a soft, chewy center and a firm chocolate coating.

And the best part? You don’t even need to turn on the oven.

Whether you’re filling Christmas cookie tins, putting together homemade candy gifts, or making something sweet for a holiday gathering, this Martha Washington candy recipe is a wonderful addition to your holiday baking traditions.

Recipe at a Glance

Prep Time: 30 minutes
Cook Time: 5 minutes (melting chocolate)
Chill Time: 1 hour
Total Time: Approximately 1 hour 35 minutes, plus chocolate setting time
Yield: Approximately 40 candies
Method: No-Bake
Occasion: Christmas, Holiday Candy, Homemade Gifts

What Are Martha Washington Candies?

Martha Washington Candies are traditional American chocolate-covered confections made with a sweet coconut and pecan filling.

The centers are typically prepared with butter, sweetened condensed milk, powdered sugar, shredded coconut, and chopped nuts. Once chilled and shaped into small balls, they’re dipped in melted chocolate and allowed to set.

They’re especially popular during the Christmas season, when homemade candies and treats are often shared with family, friends, and neighbors.

Although they’re sometimes mistaken for Buckeye candies, the two treats are different.

Buckeyes have a smooth peanut butter filling and are traditionally dipped to leave a small circle of filling visible on top. Martha Washington Candies, on the other hand, contain coconut and pecans and are usually completely coated in chocolate.

Both are delicious, but Martha Washington Candies have a wonderful texture all their own.

Why You’ll Love This Old-Fashioned Candy Recipe

No oven required. These are easy no-bake candies, making them perfect when your oven is already busy with Christmas cookies and pies.

Classic holiday flavor. The combination of coconut, pecans, and chocolate is sweet, rich, and wonderfully nostalgic.

Perfect for gifting. These candies look beautiful tucked into holiday candy boxes or arranged in decorative Christmas tins.

Easy to make ahead. You can prepare them before your holiday gathering and store them in the refrigerator.

Simple ingredients. Everything you need is easy to find in most American grocery stores.

Makes a generous batch. One recipe yields approximately 40 candies, depending on how large you roll them.

Ingredients for Martha Washington Candies

You only need seven ingredients to make these homemade chocolate-covered candies.

For the Coconut Pecan Filling

1/2 cup unsalted butter, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 pound powdered sugar (approximately 4 cups)
3 cups sweetened shredded coconut
2 cups finely chopped pecans

For the Chocolate Coating

16 ounces dark chocolate melting wafers

Alternative: Use 16 ounces semi-sweet chocolate chips mixed with 1 tablespoon coconut oil.

Ingredient Tips

Butter: Use softened butter so it blends smoothly with the sweetened condensed milk. Avoid melted butter, which can make the filling too soft.

Sweetened condensed milk: Make sure you’re using sweetened condensed milk, not evaporated milk. They’re very different products and cannot be substituted directly in this recipe.

Powdered sugar: Also called confectioners’ sugar, it gives the filling its sweetness and helps it hold together.

Shredded coconut: Sweetened shredded coconut provides the classic flavor and chewy texture. Unsweetened coconut will produce a different result.

Pecans: Chop the pecans finely so the candy centers are easier to shape and hold together.

Chocolate: Dark chocolate helps balance the sweetness of the filling. Semi-sweet chocolate is another excellent option.

How to Make Martha Washington Candies

These candies are easy to prepare, but the chilling steps are important. Cold filling is much easier to roll and dip into warm melted chocolate.

Step 1: Cream the Butter and Condensed Milk

In a large mixing bowl, combine the softened butter, sweetened condensed milk, and vanilla extract.

Mix until the ingredients are well blended and creamy.

A hand mixer makes this step easier, but you can also use a sturdy spoon.

Step 2: Add the Powdered Sugar

Gradually add the powdered sugar, mixing after each addition.

Continue until the mixture becomes thick and smooth.

Adding the sugar in smaller portions helps prevent lumps and makes the filling easier to combine.

Step 3: Mix in the Coconut and Pecans

Add the sweetened shredded coconut and finely chopped pecans.

Fold everything together until the coconut and nuts are evenly distributed throughout the filling.

The mixture will be thick, sweet, and slightly sticky.

Step 4: Chill the Filling

Cover the bowl and place it in the refrigerator for approximately 30 minutes.

This helps firm up the mixture so it’s easier to roll into balls.

If the filling still feels too soft to handle, refrigerate it a little longer.

Step 5: Shape the Candy Balls

Line a baking sheet with wax paper or parchment paper.

Scoop small portions of the chilled filling and roll them into approximately 1-inch balls.

Arrange the balls in a single layer on the prepared baking sheet.

Once all the filling has been shaped, transfer the baking sheet to the freezer for approximately 30 minutes.

The candy centers should be firm enough to dip without falling apart.

Step 6: Melt the Chocolate

Place the dark chocolate melting wafers in a microwave-safe bowl.

Microwave in 30-second intervals, stirring well between each interval.

As the chocolate begins to melt, reduce the heating intervals to avoid overheating.

Continue until the chocolate is smooth and fluid.

If using semi-sweet chocolate chips, add the coconut oil to help create a smoother coating.

Step 7: Dip the Candies in Chocolate

Remove a few chilled candy balls from the freezer at a time.

Place one ball into the melted chocolate and use a fork to turn it until completely coated.

Lift the candy with the fork and gently tap it against the side of the bowl to remove excess chocolate.

Return the coated candy to the lined baking sheet.

Repeat with the remaining filling.

Step 8: Let the Chocolate Set

Allow the candies to rest until the chocolate coating is completely firm.

If your kitchen is warm, refrigerate them briefly to help the chocolate set.

Once firm, transfer the candies to an airtight container.

They’re ready to enjoy or package for holiday gifts!

Tips for Perfect Martha Washington Candies

A few simple tricks can help your homemade candy turn out beautifully.

Chop the Pecans Very Finely

Large pecan pieces can make the filling difficult to roll into smooth balls.

Finely chopped nuts distribute more evenly and help the candies hold their shape.

Don’t Skip the Chilling Time

The filling needs to be cold before shaping and dipping.

If the centers are too warm, they can soften or fall apart when they touch the melted chocolate.

Work in Small Batches

Keep most of the candy balls in the freezer while dipping a few at a time.

This helps them stay firm, especially in a warm kitchen.

Avoid Overheating the Chocolate

Chocolate can become thick, grainy, or scorched if overheated.

Use short microwave intervals and stir frequently.

Use a Fork for Dipping

A regular dinner fork works well for lifting the candy balls out of the melted chocolate.

Tap gently to remove extra chocolate and prevent a thick puddle from forming underneath each candy.

Let the Chocolate Set Completely

Before stacking or packaging the candies, make sure the coating is firm.

This prevents the candies from sticking together and keeps them looking neat.

Common Problems and How to Fix Them

Why Is My Martha Washington Candy Filling Too Soft?

The filling may need additional chilling time, especially if the butter was very warm.

Refrigerate it until it becomes firm enough to handle.

Make sure you measured the condensed milk and powdered sugar correctly.

Why Are My Candy Balls Falling Apart?

If the pecans are chopped too coarsely, the filling can be harder to shape.

Try chopping the nuts more finely and pressing the mixture firmly together as you roll each ball.

Why Is My Melted Chocolate Too Thick?

Chocolate can thicken when overheated or exposed to moisture.

Use gentle heat and keep water away from the bowl.

If you’re using chocolate chips, the measured coconut oil can help make the coating more fluid.

Why Is the Chocolate Cracking?

Very cold candy centers and warm melted chocolate can sometimes create temperature stress as the coating sets.

Try dipping centers that are firm but not deeply frozen, and avoid overheating the chocolate.

Martha Washington Candy Variations

The classic coconut and pecan version is wonderful, but you can make a few easy changes.

Milk Chocolate Martha Washington Candies

Use milk chocolate melting wafers instead of dark chocolate.

This creates a sweeter candy that’s especially appealing to milk chocolate lovers.

White Chocolate Martha Washington Candies

Dip the coconut pecan centers in white chocolate melting wafers.

For a festive touch, sprinkle a little finely chopped pecan or coconut on top before the coating sets.

Chocolate Drizzle Candies

After the dark chocolate coating has hardened, drizzle the tops with melted white chocolate.

This makes the candies look especially pretty in Christmas gift boxes.

Toasted Coconut Candies

Lightly toast the coconut before adding it to the filling, then allow it to cool completely.

Toasting adds a deeper coconut flavor and a slightly different texture.

Extra Pecan Topping

Sprinkle a small amount of finely chopped pecans over the freshly dipped candies before the chocolate sets.

How to Store Martha Washington Candies

One of the best things about these old-fashioned Christmas candies is that you can prepare them ahead of time.

Refrigerator Storage

Place the finished candies in an airtight container.

If stacking them, separate the layers with parchment paper.

Keep refrigerated for up to 3 weeks, provided they’re handled and stored properly. For best quality, enjoy them sooner.

Can You Freeze Martha Washington Candies?

Yes. These candies can be frozen for longer storage.

Arrange them in a freezer-safe container with parchment paper between the layers.

For best quality, use within 2–3 months.

Thaw the candies in their covered container in the refrigerator to help reduce condensation on the chocolate.

Should Martha Washington Candies Be Refrigerated?

Refrigeration is recommended because the filling contains butter and sweetened condensed milk.

Keep them chilled until you’re ready to serve or package them.

How to Package Martha Washington Candies for Christmas Gifts

These homemade candies are a lovely addition to holiday treat boxes.

Arrange them in small paper candy cups and place them inside a decorative tin or food-safe gift box.

You can combine them with homemade fudge, peanut butter balls, Christmas cookies, or chocolate bark.

If you’re giving them as gifts, include a small note that they contain coconut, pecans, and dairy and should be kept refrigerated.

For longer trips, transport them in a cooler or insulated bag with ice packs.

Frequently Asked Questions

Are Martha Washington Candies the Same as Buckeyes?

No. Buckeyes are traditionally made with peanut butter filling, while Martha Washington Candies contain coconut, pecans, and sweetened condensed milk.

Martha Washington Candies are generally fully covered in chocolate, while Buckeyes have a small exposed circle of filling.

Can I Use Milk Chocolate Instead of Dark Chocolate?

Absolutely! Milk chocolate works well, although the finished candies will taste sweeter.

Dark chocolate offers a nice contrast to the rich coconut filling.

Can I Make Martha Washington Candies Without Pecans?

Yes. You can omit the pecans, but the texture and yield may change.

If needed, adjust the coconut or powdered sugar slightly to help the filling hold together.

Can I Use Walnuts Instead of Pecans?

Yes. Finely chopped walnuts can replace the pecans.

The flavor will be a little different, but the candies will still be delicious.

Can I Make These Candies Ahead of Christmas?

Yes! These are excellent make-ahead Christmas candies.

Prepare them several days before your holiday gathering and keep them refrigerated in an airtight container.

Do Martha Washington Candies Need to Be Baked?

No. This is a no-bake candy recipe.

The only heating required is melting the chocolate coating.

Why Are They Called Martha Washington Candies?

The candies are named after Martha Washington, the wife of George Washington, but their precise naming history is not well established. They’re best known today as an old-fashioned American confection, especially popular around Christmas.

How Many Candies Does This Recipe Make?

The recipe yields approximately 40 candies when rolled into small balls.

The exact number depends on the size of each candy.

More Old-Fashioned Christmas Treats to Try

If you love nostalgic holiday sweets, add these recipes to your Christmas baking list:

Final Thoughts

Mammaw’s Martha Washington Candies are the kind of old-fashioned Christmas treat that deserves a place in every holiday recipe collection.

With their sweet coconut and pecan centers and rich chocolate coating, they’re simple enough to make at home but special enough to share with family and friends.

Whether you’re preparing a Christmas candy tray, filling gift tins, or keeping a few in the refrigerator for a sweet treat, this nostalgic no-bake recipe is one you’ll want to make again.

Did your mammaw or grandma make Martha Washington Candies at Christmas?