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- 1 cup sweetened shredded coconut - 1 cup powdered sugar - 1 cup finely chopped pecans or walnuts - 1/2 cup creamy peanut butter - 1 teaspoon pure vanilla extract - 2 cups semi-sweet chocolate chips - 1 tablespoon coconut oil Each serving has about 140 calories. You get 8 grams of fat, 18 grams of carbs, and 2 grams of protein. This treat is sweet and has a nice crunch from the nuts. It also gives a good amount of energy. When choosing your coconut, look for sweetened shredded coconut in the baking aisle. It should be moist and fresh. For nuts, select pecans or walnuts that are raw and unsalted. Fresh nuts have a better taste. Use creamy peanut butter with no added sugar for the best flavor and texture. When picking chocolate chips, go for high-quality semi-sweet ones. They melt better and taste richer. Always read the labels to ensure you get the best quality. {{ingredient_image_2}} To start, gather all your ingredients. You will need sweetened shredded coconut, powdered sugar, chopped nuts, peanut butter, and vanilla extract. In a large bowl, mix the coconut, powdered sugar, and chopped nuts. Add the peanut butter and vanilla. Use your hands or a spatula to mix until the blend is sticky. Next, shape this mixture into small balls. Each ball should be about 1 inch wide. Place them on a baking sheet lined with parchment paper. Make sure to space them well so they don’t stick together. Cover the sheet and chill the balls in the fridge for 30 minutes. When shaping the coconut balls, keep your hands slightly damp. This helps prevent the mixture from sticking to your fingers. If the mixture is too soft, let it chill a bit longer before shaping. After shaping, make sure to chill them well. This helps them hold their shape during coating. While your coconut balls chill, it’s time to melt the chocolate. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts. Stir after each time until smooth. Once the chocolate melts, remove the coconut balls from the fridge. Dip each one into the melted chocolate using a fork. Make sure to coat each ball completely. Let any extra chocolate drip back into the bowl. Place the coated balls back on the parchment-lined sheet. Chill the baking sheet for another 30 minutes. This helps the chocolate set completely. For a fun touch, you can drizzle some extra melted chocolate over the top before serving. Enjoy your Martha Washington Candy! One common mistake is not mixing the ingredients well. If the mixture is not sticky, the balls won’t hold together. Be sure to combine the shredded coconut, powdered sugar, nuts, peanut butter, and vanilla extract thoroughly. Another mistake is not chilling the coconut balls long enough. Chilling firms them up and makes coating easier. If the balls are too soft, the chocolate will not stick well. Finally, avoid using chocolate that is not designed for melting. Use semi-sweet chocolate chips for the best taste and texture. To get a smooth chocolate coating, make sure the chocolate is fully melted. Microwave it in short bursts, stirring often. This method helps prevent burning. When dipping the coconut balls, use a fork for an even coat. Let the excess chocolate drip off before placing them back on the baking sheet. This keeps the coating thin and nice. Chill the chocolate-coated treats again to help the chocolate set firmly. This step is key for a clean bite. You can enhance the flavor by adding spices like cinnamon or nutmeg. Just a pinch can give your treats a warm twist. For added texture, try mixing in some crushed graham crackers. They add a nice crunch and complement the coconut well. Finally, consider drizzling melted white chocolate over the treats for a fun look. This adds sweetness and makes them extra special for events. Pro Tips Chill for Better Coating: Make sure to chill the coconut balls for at least 30 minutes before dipping them in chocolate. This helps the chocolate adhere better and keeps the shape intact. Use High-Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. Good chocolate makes a noticeable difference in taste. Experiment with Nuts: Feel free to substitute pecans or walnuts with other nuts like almonds or hazelnuts for a different flavor profile that complements the coconut. Add a Pinch of Sea Salt: A light sprinkle of sea salt on top of the chocolate treats before they set enhances the sweetness and adds a delightful contrast. {{image_4}} If you have dietary needs, you can still enjoy Martha Washington candy. Here are some easy swaps: - Nut-Free: Use sunflower seeds instead of pecans or walnuts. - Vegan: Replace creamy peanut butter with almond or sunflower seed butter. Use dairy-free chocolate chips for coating. - Gluten-Free: This recipe is naturally gluten-free, so no changes are needed! These swaps keep the flavor strong while meeting your needs. Want to mix it up? You can add different flavors to your Martha Washington candy. Here are some fun ideas: - Spices: A pinch of cinnamon or nutmeg can add warmth. - Extracts: Try almond or coconut extract for a twist. - Citrus Zest: Add a touch of orange or lemon zest for brightness. Experimenting with flavors can make this treat even more special! Make your Martha Washington candy shine at parties! Here are some tips to present your treats beautifully: - Colorful Platter: Arrange the candies on a bright, fun platter. - Garnish: Sprinkle extra shredded coconut or crushed nuts on top. - Individual Wrapping: Wrap each piece in clear plastic and tie with a ribbon. These ideas will impress your guests and make the treats even more inviting! To keep your Martha Washington Candy fresh, store it in an airtight container. This prevents air from making the treats dry. You can layer the candies with parchment paper to avoid sticking. Keep the container in a cool, dark place. A pantry or cupboard works well. Avoid direct sunlight and heat, as they can ruin the chocolate coating. When stored properly, these treats can last up to two weeks. You can enjoy them for a while, but they taste best in the first few days. If the treats start to lose their texture or flavor, it’s time to enjoy them before they go stale. You can freeze Martha Washington Candy for long-term storage. First, place the treats in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe container. They can last up to three months in the freezer. When you want to enjoy them, take them out and let them thaw in the fridge. This helps keep the chocolate smooth and tasty. Avoid thawing at room temperature, as it may cause condensation. Martha Washington Candy is named after the first lady of the United States. She was known for her love of sweets. This candy is said to have originated from her recipes. The treats mix coconut, nuts, and chocolate. They reflect the flavors of early American cooking. Martha's candy has become a favorite for many during the holidays. Yes, you can substitute some ingredients. If you don’t have pecans, use walnuts or almonds. You can also swap creamy peanut butter for almond butter for a nut-free option. If you are avoiding sugar, try using a sugar substitute. Just keep in mind that the taste and texture may change slightly. The chocolate coating is set when it feels firm to the touch. After chilling in the fridge, it should not be sticky. If you see a dull finish, it’s ready. You can also test by gently pressing the chocolate with your finger. If it holds its shape, you're good to go! Can I freeze these treats? Yes, you can freeze Martha Washington Candy. Place them in an airtight container. They will last for up to three months. Just thaw them in the fridge before serving. How long do they take to make? The total time is about 1 hour and 20 minutes. This includes chilling time. The prep alone takes around 20 minutes, so it's quick! Can I add more flavors? Absolutely! You can add spices like cinnamon or nutmeg. A splash of orange or almond extract can also boost the flavor. Just be careful not to overpower the coconut and chocolate. You now have a complete guide to making Martha Washington Candy. We covered the ingredients, steps, and tips to get it right. Remember to avoid common mistakes and consider variations to suit your needs. Store your treats properly to keep them fresh. Enjoy making these fun candies with your own twist. You'll impress everyone with your skills and creativity. Happy cooking!

Martha Washington's Delightful Chocolate Treats

A delightful chocolate treat made with coconut, nuts, and a creamy chocolate coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup sweetened shredded coconut
  • 1 cup powdered sugar
  • 1 cup finely chopped pecans or walnuts
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • In a large mixing bowl, combine the sweetened shredded coconut, powdered sugar, and finely chopped nuts. Add the creamy peanut butter and vanilla extract, then mix thoroughly using your hands or a spatula until the mixture is well combined and sticky.
  • Shape the mixture into small balls, approximately 1 inch in diameter. Place each ball onto a parchment-lined baking sheet, ensuring they are spaced evenly apart to facilitate the chocolate coating process.
  • Cover the baking sheet and place the coconut balls in the refrigerator for about 30 minutes to firm up.
  • While the coconut balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and has a smooth consistency.
  • Once the coconut balls have chilled, remove them from the refrigerator. Using a fork, gently dip each ball into the melted chocolate, making sure to coat it entirely. Allow any excess chocolate to drip back into the bowl.
  • Transfer the chocolate-coated balls back to the parchment-lined baking sheet.
  • After all the balls have been coated with chocolate, place the baking sheet in the refrigerator for an additional 30 minutes or until the chocolate has fully set.
  • For an added decorative flair, melt a little extra chocolate and drizzle it over the hardened treats before serving.
  • Once the chocolate has completely hardened, transfer the treats to a decorative serving dish, or store them in an airtight container for enjoying later.

Notes

Arrange the chocolate treats on a colorful platter and sprinkle with a little extra shredded coconut for a delightful garnish.
Keyword chocolate, coconut, dessert, treats