Martha Washington Candies (Print Version)

# Ingredients:

01 - 1 cup butter, melted.
02 - 1 pound powdered sugar.
03 - 1 tablespoon vanilla extract.
04 - 14 ounces sweetened shredded coconut.
05 - 14 ounces sweetened condensed milk.
06 - 10 ounces maraschino cherries, drained and chopped.
07 - 3 cups finely chopped pecans.
08 - 16 ounces candy coating.

# Instructions:

01 - Chop cherries small and dry well with paper towels.
02 - Mix all ingredients except candy coating in large bowl.
03 - Refrigerate mixture at least 2 hours.
04 - Form into 1-inch balls (walnut sized).
05 - Chill balls 20 minutes.
06 - Line baking sheet with parchment paper.
07 - Melt candy coating per package directions.
08 - Dip balls in chocolate, tap off excess.
09 - Place on lined sheet to set.

# Notes:

01 - Cold filling sets better.
02 - Dry cherries well to prevent wet filling.
03 - Tap off excess chocolate to avoid pooling.
04 - Can freeze up to 3 months.
05 - Keeps 2 weeks at room temperature.
06 - Perfect for holiday gifts.
07 - Great on cookie trays.
08 - Use dipping tools if possible.

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