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To make this sweet treat, gather these ingredients: - 2 cups sweetened shredded coconut - 1 cup smooth peanut butter - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 2 tablespoons coconut oil I recommend using brands known for their quality. For coconut, look for Baker's or Goya. For peanut butter, Jif or Skippy works well. For chocolate, Ghirardelli or Nestle are great choices. These brands ensure rich flavors and smooth textures. If you have allergies or preferences, you can adjust the recipe. Use sunbutter instead of peanut butter for nut-free options. For a vegan version, choose dairy-free chocolate chips. You can also swap shredded coconut with finely chopped nuts if you dislike coconut. These swaps keep the candy tasty and enjoyable for everyone. {{ingredient_image_1}} To make Martha Washington candy, follow these steps closely. First, gather all your ingredients. You will need: - 2 cups sweetened shredded coconut - 1 cup smooth peanut butter - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 2 tablespoons coconut oil 1. In a large mixing bowl, combine the shredded coconut, peanut butter, powdered sugar, and vanilla extract. Stir well until everything mixes into a thick, sticky mixture. 2. Next, use your hands to shape this mixture into small balls or squares. Aim for pieces about 1 inch wide. 3. Place these candy pieces on a baking sheet lined with parchment paper. 4. Freeze the candies for at least 30 minutes. This will help them firm up nicely. 5. In a microwave-safe bowl, melt the chocolate chips and coconut oil. Heat in 30-second intervals. Stir after each interval until fully melted and smooth. 6. Once the candy pieces are firm, dip each one into the melted chocolate. Make sure to coat them fully. Allow any extra chocolate to drip off. 7. Return the coated candies to the lined baking sheet. Let them sit at room temp until the chocolate hardens. You can also speed this up by putting them in the fridge. - For the mixing step, ensure the ingredients are at room temperature. This helps them blend better. - When shaping the candy, wet your hands slightly. This keeps the mixture from sticking too much. - Freezing the candies is key. If they are too soft, the chocolate coating won't stick well. - Stir the chocolate slowly as it melts to avoid burning it. - Dip quickly to avoid the candy becoming too warm and losing its shape. - Avoid using cold coconut or peanut butter; this makes mixing hard. - Don’t skip the freezing step. It’s crucial for shaping and coating. - If the chocolate is too thick, add a little more coconut oil. This helps it coat smoothly. - Don’t overheat the chocolate. If it looks thick or clumpy, it may be burned. - When storing, keep the candies in a cool place. Heat can melt the chocolate coating. Martha Washington candy traces its roots back to the 18th century. Legend says that Martha, the wife of George Washington, made sweets for gatherings. She used simple ingredients like coconut and peanut butter, which made the candy delicious. The treat became famous over time, capturing hearts with its rich flavors. This candy found its way into holiday traditions in many homes. Families often made it during Christmas and Thanksgiving. The sweet, creamy taste brings joy to festive gatherings. People enjoy sharing this candy as a gift. Its bite-sized pieces make it easy to share and enjoy with loved ones. Over the years, many have put their spin on Martha Washington candy. Some add nuts or different flavors to the mixture. Others use dark chocolate instead of semi-sweet. These variations keep the candy fresh and exciting. Each family may have its own secret twist, making every bite special. Pro Tips Chill for Better Coating: Ensure your candy balls are fully frozen before dipping them in chocolate. This helps the chocolate to adhere better and creates a smooth finish. Use Quality Chocolate: Opt for high-quality chocolate chips for melting. This will enhance the flavor of your candies and give a glossy, professional-looking finish. Experiment with Flavors: Feel free to add a pinch of sea salt, a splash of almond extract, or even a bit of crushed nuts to the coconut mixture for added depth of flavor and texture. Storage Tips: Store your candies in an airtight container in the fridge to keep them fresh for longer. They can also be frozen for up to 3 months if you want to make them in advance. {{image_2}} Store your Martha Washington candies in an airtight container. This keeps them fresh. Layer parchment paper between layers to prevent sticking. You can store them at room temperature for up to a week. If you want them to last longer, keep them in the fridge. They can last up to three weeks when chilled. To get a smooth chocolate coating, use good quality chocolate chips. Melt them gently in the microwave. Stir after every 30 seconds until smooth. Add coconut oil to make it shiny and thin. Dip each candy quickly to avoid melting it. Let excess chocolate drip off for a clean look. For a lovely presentation, serve candies in a decorative box. You can also use a charming platter. Sprinkle shredded coconut or cocoa powder on top for flair. This adds color and makes your candies stand out. For special occasions, tie a ribbon around the box. Your guests will love the extra touch! You can enjoy Martha Washington candy without nuts or animal products. To make it nut-free, swap out peanut butter for sunflower seed butter. This keeps the flavor rich and creamy. For a vegan version, use dark chocolate that has no dairy. Make sure to check labels for hidden milk ingredients. Add your twist to the candy by trying different flavors. For a minty version, mix in peppermint extract instead of vanilla. You can also try almond extract for a nutty taste. If you love fruit, chop up dried cherries or cranberries and fold them into the coconut mix. Each of these changes gives a fresh taste to this classic treat. Have fun with your Martha Washington candy by adding unique ingredients. Consider mixing in some crushed cookies or candy bars for extra crunch. You can also sprinkle a bit of sea salt on top of the chocolate coating for a sweet and salty treat. Another idea is to add a dash of cinnamon or nutmeg to the coconut mixture for a warm flavor. These small changes can create a fun surprise with every bite. The best way to store these candies is in an airtight container. Keep them in a cool, dry place. You can also store them in the fridge for added freshness. Just make sure to separate layers with parchment paper to avoid sticking. Yes, you can make Martha Washington Candy ahead of time. These treats store well in the fridge for up to two weeks. Preparing them in advance can save you time during busy holidays or gatherings. Martha Washington Candies can last up to two weeks at room temperature. If stored in the fridge, they can last about three weeks. Make sure they stay in a sealed container to keep them fresh. I recommend using semi-sweet chocolate chips for coating. They melt well and have a balanced sweetness. You can also use dark chocolate for a richer flavor or milk chocolate for a creamier taste. Coconut cream can add a nice flavor, but it won't work the same way. Shredded coconut provides texture and structure. If you want to try coconut cream, mix it with shredded coconut for the best result. We explored the tasty world of Martha Washington Candy. You learned about the best ingredients and brands, along with helpful substitutions. I shared step-by-step instructions, tips, and common mistakes to avoid. We delved into the candy's rich history and how it became a holiday favorite. I also provided storage tips, perfect chocolate coating advice, and fun variations to try. Now, you have everything you need to make this delightful treat. Enjoy making and sharing Martha Washington Candy with loved ones!

Decadent Martha Washington Candies

Deliciously sweet and chocolate-covered coconut and peanut butter candies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups sweetened shredded coconut
  • 1 cup smooth peanut butter
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions
 

  • In a mixing bowl, combine the shredded coconut, peanut butter, powdered sugar, and vanilla extract. Stir until fully combined and a thick, sticky mixture forms.
  • Using your hands, shape the mixture into small, bite-sized balls or squares, about 1 inch in size. Place them on a parchment-lined baking sheet.
  • Freeze the formed candy pieces for at least 30 minutes, until they are firm.
  • In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring after each interval until fully melted and smooth.
  • Once the candy pieces are firm, dip each one into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.
  • Return the coated candies to the parchment-lined baking sheet and let them sit at room temperature until the chocolate hardens, or place them in the fridge to speed up the process.

Notes

Serve the candies in a decorative box or on a charming platter, garnished with a sprinkle of shredded coconut or cocoa powder for a festive touch.
Keyword candy, chocolate, coconut, peanut butter