The holiday season is typically associated with baking, but I prefer to take a vacation from the oven and make one of my favorite Christmas no-bake dishes, and these chocolate-dipped sweetened coconut-pecan-cherry sweets are an excellent choice. Martha Washington’s sweets are a delicious holiday treat for the coconut lovers in your social circle.

This dish has plenty of sugar, including sweetened condensed milk, sweetened shredded coconut, chopped maraschino cherries, powdered sugar, and chocolate, so it is not for the faint of heart. However, because each candy is the ideal bite-sized treat, I consider them to be almost guilt free.Instead of my oven, my refrigerator is doing the majority of the work to prepare these holiday goodies.

Chilling is vital for the success of producing Martha Washington candies. To keep the candies in shape, the filling must be chilled first, and then they are chilled again after being dipped in candy chocolate.If there is one “difficulty” with this recipe, it is the method for dipping the candies in chocolate. No additional tools are required, but patience is essential if you want to get the perfect candy shape.

I use a fork and spoon to dip, roll, and drain the excess chocolate from each candy. Then they chill again in the fridge to firm the chocolate candy coating.Each candy has an interior filled with creamy sweet coconut, nutty walnuts, and tart-sweet maraschino cherries, which is revealed with one bite. I particularly enjoy the initial crack of the chocolate coating as I take my first bite into these Martha Washington chocolates.

That combination of chocolate, coconut, pecans, and cherry is really delicious! The layers of flavor and texture are what distinguish these candies as a festive sweet treat.I love a good throwback dish, and this one in particular dates back a long time. Martha Washington Candies are a festive holiday treat that will satisfy your sweet craving. A coconut lover will go crazy over this sweetened coconut dipped in chocolate and sprinkled with chopped pecans and diced maraschino cherries. It’s sweet, a little sticky, and incredibly tasty, with a recipe that has certainly weathered the test of time.