Martha Washington Cherry Coconut (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 tablespoon vanilla extract
03 -
14 ounces sweetened condensed milk
04 -
4 cups powdered sugar
05 -
14 ounces sweetened shredded coconut
06 -
10 ounces maraschino cherries, drained and chopped
07 -
3 cups pecans, chopped
→ Coating
08 -
6 cups semi-sweet chocolate chips
09 -
4 tablespoons shortening
# Instructions:
01 -
In a large mixing bowl, beat together softened butter, vanilla extract, and sweetened condensed milk until the mixture is smooth and creamy.
02 -
Add the powdered sugar and beat until combined. Mix in the shredded coconut, chopped maraschino cherries, and chopped pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to allow the mixture to firm.
03 -
Line two large sheet pans with parchment paper. Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture. For more uniform shapes, roll the mixture between your hands. Place the formed balls onto the parchment-lined pans and refrigerate again.
04 -
Place the chocolate chips and shortening into a large microwave-safe bowl. Heat in 30-second increments, stirring between each, until most of the chocolate is melted. Remove from the microwave and stir until completely smooth.
05 -
Use a fork to dip and roll each candy ball in the melted chocolate. Allow excess chocolate to drip before placing the coated balls on the parchment paper. Repeat for all candy balls.
06 -
Refrigerate the dipped candies to allow the chocolate coating to firm up completely before serving.