Description
Martha Washington Cherry Balls are a delightful no-bake treat combining sweet maraschino cherries, shredded coconut, chopped pecans, and a creamy mixture, all coated in rich dark chocolate. These bite-sized confections are perfect for holiday celebrations or anytime you crave a sweet, nutty, fruity indulgence.
Ingredients
Scale
Filling Ingredients
- 1 (10-ounce) jar maraschino cherries without stems
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk (half of a 14-ounce can)
- 8 ounces shredded sweetened coconut (about 2 ½ cups)
- 2 ½ cups powdered sugar
- 1 cup toasted and chopped pecans
- ½ teaspoon vanilla extract
Coating
- Dark coating chocolate or candy melts (quantity as needed for dipping)
Instructions
- Prepare Cherries: Roughly chop the maraschino cherries into small pieces. To remove excess moisture and prevent the mixture from becoming too wet, press the chopped cherries in cheesecloth or paper towels to squeeze out as much juice as possible. Set the drained cherries aside.
- Mix Ingredients: In a large bowl, melt the unsalted butter gently. To the melted butter, add the sweetened condensed milk, shredded sweetened coconut, powdered sugar, toasted and chopped pecans, vanilla extract, and the prepared maraschino cherries. Mix thoroughly until all the ingredients are fully combined, forming a consistent dough-like mixture.
- Chill Mixture: Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling step firms up the mixture, making it easier to handle and shape into balls.
- Shape Candy Balls: After chilling, use a medium cookie scoop or a spoon to measure out about 3-tablespoon-size portions of the dough. Roll each portion between your palms into uniform balls. It is normal if small pieces of coconut stick out slightly from the surface.
- Prepare for Coating: Arrange the formed balls on a baking sheet lined with parchment paper. Place them back into the refrigerator to keep chilled while you prepare the chocolate coating.
- Melt Chocolate: Put the dark coating chocolate or candy melts in a small microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each interval until the chocolate is completely melted and smooth, approximately 1 minute total.
- Coat Candy Balls: Using a fork, carefully dip each chilled candy ball into the melted chocolate to ensure full coverage. Tap off any excess chocolate gently and return the coated balls to the parchment-lined baking sheet.
- Set Chocolate: Chill the chocolate-coated cherry balls in the refrigerator until the chocolate hardens fully, about 15 to 30 minutes. Once set, serve immediately or store in an airtight container for later.
Notes
- Pressing the cherries to remove excess juice prevents the mixture from becoming too wet and difficult to shape.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant. Let them cool before chopping.
- If candy melts or coating chocolate is not available, high-quality semi-sweet chocolate can be used as a substitute.
- Keep the balls chilled until ready to serve to maintain their shape and freshness.
- These candies can be stored in an airtight container in the refrigerator for up to two weeks.
