Martha Washington Confections

Name: Martha Washington Confections
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 14 servings (56 confections)
Ingredients: 28 ounces sweetened shredded coconut; 2 cups chopped pecans, raw; 14 ounces sweetened condensed milk; 1 tablespoon vanilla extract; 4 pounds powdered sugar; 2 sticks (1 cup) unsalted butter, melted and cooled slightly; 1 pound chocolate candy melting wafers

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Level: Easy

Total: 1 hr 25 min
Active: 1 hr

Yield: 14 servings (56 confections)

Level: Easy

Total: 1 hr 25 min
Active: 1 hr

Yield: 14 servings (56 confections)

Ingredients

28 ounces sweetened shredded coconut

2 cups chopped pecans, raw

14 ounces sweetened condensed milk

1 tablespoon vanilla extract

4 pounds powdered sugar

2 sticks (1 cup) unsalted butter, melted and cooled slightly

1 pound chocolate candy melting wafers

Directions

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and spread all of the shredded coconut out into an even layer. Place in the oven for 15 minutes to toast. Every few minutes turn and toss the coconut before creating an even layer again to give them all a nice even golden color. Allow the tray of coconut to cool completely, roughly 10 minutes.
Combine half of the toasted coconut, the chopped nuts and sweetened condensed milk in a large mixing bowl. Reserve the other half of toasted coconut for the garnish. Use a spoon or spatula to coat the coconut and nuts completely. Add the vanilla and the powdered sugar and then mix by hand; disposable gloves are great for doing this. Use a spatula to scrape the excess powdered sugar on the sides of the bowl to fully incorporate into the mix. Little by little, add the melted butter and continue to mix and knead with your hands until all is well combined.
At this point, the confections are ready to be rolled. If you are not ready to roll, these can be placed in a bowl covered in plastic wrap up. Make sure the wrap is pushed down to the surface of the mix. Then transfer to the refrigerator for up to 2 days before rolling.
Using a kitchen spoon, portion the mixture out and use your hands to roll into 1-inch balls. Place each ball onto a baking sheet lined with parchment paper. The longer they rest on the baking sheet, the more dry they will become and the easier they will be to work with. The finished tray of balls can be wrapped in plastic wrap then stored in the fridge overnight before coating with chocolate.
After all the balls are formed, place the chocolate candy melting wafers in a large microwave-safe bowl and microwave on medium heat until melted, 1 to 2 minutes; check every 15 to 30 seconds and stir to prevent overheating. Once completely melted, stir with a spatula until completely smooth. This also allows it too cool slightly so it is warm but not too hot--roughly 110 degrees F on a candy thermometer. This will become the candy coating for each confection.
Using dipping tools or two forks, dip each ball one at a time into the melted candy melting wafers. Submerge each confection completely and lift up to allow the excess to drip back into the bowl. Once the excess has fallen away, place the candy on a parchment-lined baking sheet. While the coating is still wet, sprinkle each on with a generous pinch of the reserved toasted sweetened coconut flakes. Repeat each step until all candies are coated.

Cook’s Note

The candies can be eaten right after the chocolate sets or stored up to 2 weeks in the refrigerator in an airtight container. For the best taste and texture, bring them to room temperature before enjoying or serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tejas Chocolate and Barbecue, Tomball, TX